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homemade chicken stock stored in mason jars
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4.75 from 8 votes

Homemade Chicken Stock

Learn how to make Chicken Stock with all of the best tips and tricks! This easy homemade chicken stock recipe is a simple combination of simple, nutritious ingredients. Freeze for later and use in a variety of recipes, from soups and gravy to casseroles and stews. It's nourishing, versatile, and incredibly delicious!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: how-to, KITCHEN BASICS, soup + stew + chili
Cuisine: American, healthy
Servings: 12 cups
Calories: 41kcal
Author: Dani Spies

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 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns

Instructions

  • Remove the giblets from inside the chicken (some chickens may not have them).
    raw roasting chickens and veggies on a tray
  • 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.
    veggies in a large stockpot
  • 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.
    chicken stock in a white bowl
  • Chill the stock overnight. The next day, remove the fat from the surface. Use immediately or pack in containers and freeze for up to 3 months.
    homemade chicken stock stored in mason jars

Video

Notes

Storing chicken stock: Allow the stock to cool to room temperature, then store in airtight containers in the refrigerator for 3-4 days or in the freezer for up to 3 months. Once chilled, hardened fat will accumulate at the top of the stock. Remove the fat from the surface with a spoon, or you can stir the fat back into the stock as it heats through.

Nutrition

Serving: 1cup | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 611mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3703IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg