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How to Make Homemade Chicken Stock

How To Make Homemade Chicken Stock

Chicken stock has so many great uses - from braising meats, making pasta sauces, as a soup base, and a personal favorite, risotto. It also saves you from having to buy store bought stock, so you’re saving money!
Course Soup
Keyword broth, chicken, chicken stock, stock
Prep Time 5 minutes
Cook Time 6 hours
Servings 2 quarts
Calories 33kcal


  • 3 to 4 pounds chicken bones (any combination of bones, especially wings and backbones)
  • ½ medium yellow onion, skin on
  • 2 celery stalks, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 head garlic, top ¼” trimmed
  • 5 sprigs flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns


  • Preheat the oven to 400ºF (200ºC). Arrange the chicken bones in an even single layer on a baking sheet. Roast the bones until browned, about 1 hour.
  • Add the bones to a large stock pot or large Dutch oven. Add the onion, celery, carrot and garlic. Cover with water (about 4 quarts / 3.8L of water) and add the parsley, bay leaves and peppercorns.
  • Bring to a boil over medium heat then lower the temperature and simmer, using a spoon to skim off any scum that rises to the surface and discard it.
  • Continue to keep at a gentle simmer (just a few small bubbles) for about 6 hours, until reduced by about half. Add additional water as needed.
  • Once the stock is done, remove from heat and let cool. Use tongs to remove any large bones, then strain the stock through a fine mesh strainer into a large bowl, discarding any solids.
  • Let cool for about an hour then transfer the broth to storage containers or resealable plastic bags and refrigerate or freeze until ready to use.



Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 27mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5343IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg