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5 from 2 votes

Homemade Chicken Stock

Healthy and homemade chicken stock is cost-effective and can be used for a multitude of recipes.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: chicken
Cuisine: condiment
Servings: 4 quarts
Calories: 137kcal


  • 1-2 pounds of chicken bones meat removed, roasted for 30 minutes at 375-degrees.
  • 1 large onion cut in half (with the skin still on)
  • 3 large carrots cut into chunks (washed but not peeled)
  • 4-5 ribs celery cut into large pieces (washed, with the leaves still on)
  • 1 head of garlic cut in half (skin still on)
  • 4-5 fresh or dry bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt or to taste


  • In a large stockpot (or pasta pot with removable strainer), add the roasted chicken bones, onion, carrots, celery, garlic, bay leaves, and peppercorns.
  • Add in enough water to fill the pot, and to cover the ingredients inside.
  • Add the salt.
  • Bring the stock to a simmer (uncovered) on the stovetop for at least 2 hours (longer is better), stirring occasionally.
  • As the stock simmers it will reduce slightly in volume and intensify in flavor.
  • Slowly and carefully, remove the strainer basket from the stockpot base If using) and discard the contents.
  • Cool the stock completely and then strain it into air-tight freezer and/or refrigerator containers.


**IMPORTANT NOTE - Do NOT give pets the cooked chicken bones as they will splinter and be a choking hazard.
Chicken stock may be kept in the refrigerator for up to 7 days.
Chicken stock may be kept in the freezer for up to 6 months.


Serving: 1 | Calories: 137kcal | Carbohydrates: 3g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 453mg | Fiber: 1g | Sugar: 1g