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Chicken Stock Recipe

Total Time: Under 4 Hours
Skill Level: Easy
Cost: Inexpensive
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 Chicken Stock

I always keep my eyes open for a good deal on chicken wings, backs, and necks or cheap whole chickens when I’m shopping.

I get two things out of a pot of chicken stock. First, I strain the stock and freeze it in approximately 2-cup portions in sealable plastic bags. Then I pick the bones, chop up the vegetables, stir the skimmed chicken fat back in, and make my own doggone delicious homemade dog food for Ruby.

I’ve never found a canned or boxed chicken stock that even comes close to the homemade version. But you can substitute low-sodium canned chicken broth in our recipes. Regular canned chicken broth is too salty. To get a nice clear stock, don’t let the stock boil hard. After it comes to a boil, reduce the heat to a steady simmer. Allow hot stock to cool before you chill it. It’s best to put a larger container of hot stock in a larger bowl of ice water, stirring until cool, then cover and refrigerate.

Yield: Makes 1 gallon

  • 4 pounds chicken bones or wings, backs, and necks
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 tablespoon olive oil
  • ½ bunch fresh flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon black peppercorns


Preheat the oven to 450°F. Roast the chicken bones on a baking sheet until browned, about 45 minutes to an hour. Toss the onions, carrots, and celery with the oil in a bowl. Spread the vegetables on another baking sheet and roast until browned, about 40 minutes.

In a large pot over high heat, combine all the ingredients and add 6 quarts cold water. Bring to a boil, then reduce the heat and simmer for 2 hours, skimming occasionally to remove any foam from the surface.

Strain the stock into a large bowl and discard the solids. Let the stock sit for 5 to 10 minutes so the fat floats to the surface, then skim off the fat, or refrigerate the stock overnight and remove the fat the next day.


I roast the bones and vegetables for a deeper flavor, but you can make a flavorful stock if you simply combine the bones and vegetables with the water in a large pot. If you’re using a whole chicken instead of bones, skip the roasting step.

 Chicken stock can be stored, covered, in the refrigerator for a few days or in the freezer for several weeks. Bring to a boil before using.

© 2003 Tom Douglas and Jackie Cross

Editor's Note

Nutritional information is based on the entire recipe.


Nutrients per serving (% daily value)

107kcal (5%)
24mg (2%)
4mg (6%)
522mcg RAE (17%)
22mg (7%)
63mg (3%)
2g (8%)
7g (11%)
0mg (3%)

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