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Homemade chicken stock in a cup sitting on a table with ingredients.

Homemade Chicken Stock

Simple and delicious, this homemade chicken stock recipe can be made overnight and used for gravies, soup and sauces. 

Course basics, Soup
Keyword Chicken broth, Chicken Stock, homemade broth, homemade stock, How to make chicken broth, what’s the difference between stock and broth
Prep Time 15 minutes
Cook Time 1 day


  • 1 Chicken carcass
  • 1 Onion Cut in fourths
  • 3 Carrots Cut in half
  • 3 Celery stalks Cut in fourths with leaves attached
  • 4 Sprigs of Fresh Parsley (or 2 tbsp dried)
  • 2 Sprigs Rosemary (or 1 tbsp dried)
  • 2 Sprigs Thyme (or 1 tbsp dried)
  • 2 Bay leaves
  • 1 Cloves Garlic
  • 1 Tbsp Black peppercorns
  • 2 Tsp Salt
  • 8-10 Cupe Water Or until all contents are submerged


  1. Place chicken carcass in a large pot.

  2. Chop in large pieces: onions, carrots and celery. Add to pot.

  3. Add to the pot parsley, rosemary, thyme, salt, garlic, peppercorn and bay leaves.

  4. Submerge all contents in water. (About 8-10 cups of water) and turn stove on high.

  5. Once boiling lower to simmer and allow to simmer overnight. (About 8 hours)

  6. Once simmer is done, drain into a large mixing bowl with a pouring lip on rim. Throw away or compost veggies and bones. Cover stock and refrigerate for 5 hours. 

  7. Skim off all fat and herbs that have accumulated overnight with a spoon. 

  8. Strain stock through a cheesecloth into mason jars to get rid of any small leaves and anything else.

  9. Store in the refrigerator for up to 4 days or in the freezer for 6 months.