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Home » Recipes » Kitchen Basics » How-To » Homemade Chicken Stock Recipe

Homemade Chicken Stock Recipe

Published: Jan 30, 2017 · Last Modified: September 27, 2019 by Dani

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Scroll down to watch the step-by-step video.

Homemade chicken stock is so much easier to make then most people believe and it’s superior to anything you could ever buy at the grocery store.

This recipe is oh so slightly adapted from Ina Garten, in my opinion, she is the queen of the classics, so I always turn to her first when making classic anything.

Be sure to watch the video below to see the step by step, plus I also share my go-to tips and tricks for straining and storing the chicken stock as well.

Print Recipe
5 from 4 votes

Homemade Chicken Stock

Course: how-to, KITCHEN BASICS, soup + stew + chili
Cuisine: American, healthy
Author: Dani Spies
Prep Time20 mins
Cook Time4 mins
Total Time24 mins

Ingredients

  • 2 5-pound roasting chickens
  • 2 large yellow onions unpeeled and quartered
  • 4 carrots unpeeled and halved
  • 4 stalks celery with leaves cut into fourths
  • 2 parsnips unpeeled and cut in half,
  • 15 sprigs fresh parsley
  • 10 sprigs fresh thyme
  • 15 sprigs fresh dill
  • 1 head garlic unpeeled and cut in 1/2 crosswise
  • 2 buy leaves
  • 1 tablespoons kosher salt
  • 1 teaspoons whole black peppercorns

Instructions

  • Remove the giblets from inside the chicken (some chickens may not have them).
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 quart stockpot.
  • Add cold filtered water to the pot, enough to cover all of the ingredients, and bring to a boil. Reduce down to a simmer and simmer the stock uncovered for four hours.
  • Shut off the heat and allow everything to cool down until it is easy to work with. Remove all of the veggies and the chicken and then pour the stock through a fine mesh strainer to catch any remaining bits.
  • I like to separate all of the chicken meat from the bones and save it to make chicken soup.
  • Chill the stock over night and the next day, remove the fat from the surface.
  • Use immediately or pack in containers and freeze for up to 3 months.

How-To, Recipes, Soup + Stew + Chili, Video Carrots, Celery, Chicken, chicken broth, chicken stock, dill, Healthy, How-To, Onion, Parsley, Thyme

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Donna D. says

    January 30, 2017 at 11:26 am

    5 stars
    Hi Dani,

    I make homemade stock aka “bone broth” all the time. I usually add a tablespoon or two of Braggs apple cider vinegar. It helps to extract all the good collagen from the bones.

    I love your videos! Keep ’em coming 🙂

    Reply
    • Dani says

      January 31, 2017 at 11:07 am

      5 stars
      Love the idea of adding the apple cider vinegar. Thanks for sharing Donna:)

      Reply
  2. Jennifer Stovall says

    February 21, 2018 at 4:10 pm

    5 stars
    Hi Dani,

    I made the chicken broth and it is so good. My question is how long is it good in the fridge.

    Reply
    • Dani says

      March 1, 2018 at 12:00 pm

      5 stars
      It will last happily up to 5 days in the fridge and for months in the freezer!

      Reply
    • Brenda says

      October 7, 2019 at 2:06 pm

      Can I use dried herbs in place of fresh? I always thought dried works better for long simmers.

      Reply
      • Dani says

        October 21, 2019 at 8:52 pm

        Yes, that would be just fine.

        Reply

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