Homemade Chicken Stock

rich and flavorful
Rich and flavorful
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4 cloves Garlic
1 tbsp Black peppercorns
2 Bay leaf
6 sprigs Fresh thyme
1 White onion peeled and halved
2 Carrots chopped
3 stalks Celery halved
1 Chicken carcass and bones from 1 large cooked chicken
Water boiling, as needed

Nutritional information


Homemade Chicken Stock


So you roasted a whole chicken – but what about the leftover chicken carcass and bones? The answer: Make this Homemade Chicken Stock. It is rich and bold and will boost the flavor and nutrition of any recipe you add it to. As homey as it gets!

This is one of those recipes that, even though a bit time-consuming, is easy enough for a novice cook. You need about two hours to make this chicken stock, but the actual hands-on prep time is only 5 minutes, as it’s really all about the simmer. To start, combine the garlic, black peppercorns, bay leaves, thyme, white onion, carrots, celery, and bones and carcass from one whole roasted chicken in a large stockpot. Pour the boiling water over the ingredients until fully submerged. Bring the water to a boil, then reduce to a simmer. Cook, covered, skimming occasionally, for 2 hours. Cool the chicken stock to room temperature, then strain it into jars. Transfer the jars to the fridge to chill completely, then scrape off any remaining solidified fat from the stock’s surface. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Use the prepared stock in any recipes calling for chicken stock.

To make the Homemade Chicken Stock, you will need the following ingredients:

Ingridiens for Homemade Chicken Stock

Steps to make Homemade Chicken Stock


Combine ingredients


Add the garlic and peppercorns to a large deep pot, add 4 garlic cloves, 1 tablespoon black peppercorns, 2 bay leaves, 6 sprigs fresh thyme, 1 peeled and halved white onion, 2 chopped carrots, 3 halved celery stalks. Place the chicken bones and carcass over the top.


Add boiling water


Cover the contents with boiling water until completely submerged.




Bring to a boil over high heat, then reduce to a simmer. Cook, covered, for at least 2 hours, occasionally skimming off any foam that comes to the surface.




Cool the chicken stock to room temperature. Remove the bones and vegetables with a slotted spoon, then strain the stock through a fine mesh sieve. Pour the stock into jars and transfer to the fridge to chill completely. Then scrape off any remaining solidified fat from the stock’s surface.


Use or save for later

Use the prepared stock in any recipes calling for chicken stock. Store in jars in the refrigerator for up to 5 days. Alternatively, transfer to airtight containers and freeze for up to 3 months.

Use the leftover chicken carcass to make your own Homemade Chicken Stock. It’s easy, economical, and full of flavor. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

This is the best way to make chicken stock at home! Thanks for sharing!

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