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golden homemade chicken stock Recipe simmering in a pot on the stove
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Easy chicken stock recipe

A classic, foolproof recipe for rich and flavorful homemade chicken stock from scratch, perfect for soups, sauces, and more.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 Servings
Course: Base, Stock
Cuisine: American, French
Calories: 40
Ingredients Method

Ingredients
  

  • 2-3 pounds chicken bones carcass, backs, necks, wings
  • 1 large yellow onion quartered
  • 2 large carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 4-5 sprigs fresh parsley
  • 3-4 sprigs fresh thyme or 1 tsp dried
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 12 cups cold water or enough to cover by 2 inches

Method
 

  1. (Optional for brown stock) Preheat oven to 400°F. Place bones and chopped vegetables on a baking sheet. Roast for 45 minutes until browned.
  2. Place bones and vegetables in a large stockpot. Cover with cold water.
  3. Bring to a very gentle simmer over medium heat. Do not boil.
  4. Reduce heat to low. Skim off any foam/scum that rises to the surface in the first 20-30 minutes.
  5. Add parsley, thyme, bay leaves, and peppercorns.
  6. Partially cover and simmer gently for 4 to 6 hours, occasionally skimming fat.
  7. Carefully strain the stock through a fine-mesh sieve into a large bowl. Discard solids.
  8. Let cool, then refrigerate. Remove solidified fat from the top before using.