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Image of chicken stock.

Homemade Chicken Stock

Chicken Stock is the perfect go-to base for a lot of dishes! You can make use of leftover whole chicken and have a delicious, flavorful, and nutritious broth!
Course Kitchen Tips, Main Course
Cuisine American
Keyword chicken stock
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 cups
Calories 232kcal
Author Catalina Castravet


  • 1-2 whole chicken carcasses only
  • 2 onions cut into quarters
  • 6 cloves garlic whole
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 8 sprigs fresh parsley
  • 3 sprigs each rosemary
  • 3 sprigs thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 2 teaspoons salt
  • 8-10 cups water


  • Add the chicken carcasses to a large pot and add the cleaned and chopped vegetables and the rest of the ingredients. Make sure the ingredients are covered in water.
  • Cook over high heat until the mixture starts boiling.
  • Reduce heat to simmer and partially covered with the lid, simmer for 3-4 hours skimming as needed.
  • Strain broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
  • Refrigerate for 4-5 days or freeze for 2-3 months.



Calories: 232kcal | Carbohydrates: 5g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 673mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2706IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg