Easy Homemade Chicken Stock Recipe

This homemade chicken stock will knock the socks of anything you can buy at the store. Use leftover bones or use chicken parts. Jump to the Homemade Chicken Stock Recipe or read on to see our tips for making it.

This homemade chicken stock will knock the socks of anything you can buy at the store. Use leftover bones or use chicken parts.

Not only does this taste better than the box, it requires little effort from you. It even lasts in the freezer up to 3 months.

Simple Whole Roasted Chicken Recipe with LemonYOU MAY ALSO LIKE: How to easily roast a whole chicken with lemon and garlic. One of our favorite recipes! Jump to the Whole Roasted Chicken Recipe.

How to Make the Best Chicken Stock or Broth

Homemade chicken stock is easy to make. Use any part of the chicken — whole chickens, bones, wings and legs are excellent options. Leftover bones from roasted chicken also work really well.

This homemade chicken stock will knock the socks of anything you can buy at the store. Use leftover bones or use chicken parts.

Here are three tips for making the best chicken stock at home:

  • Add more or less chicken depending on how rich you want the stock. Our recipe below calls for 12 cups of water. For a light, but flavorful chicken stock, use about 4 pounds of chicken parts. For a rich ultra-flavorful stock, use about 8 pounds.
  • Add plenty of aromatics. For the most flavorful stock, add chopped onion, carrots, celery and garlic to the stockpot as well as bay leaves, peppercorns and fresh herbs. Other vegetables like fennel and leek are excellent to add.
  • Keep the stock at a gentle simmer. By keeping the stock at a low simmer while it cooks, we help keep the stock as clear as possible.
This homemade chicken broth will knock the socks of anything you can buy at the store. Use leftover bones or use chicken parts.

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Recipe updated, originally posted October 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Homemade Chicken Stock Recipe

  • PREP
  • COOK

This homemade chicken stock will knock the socks of anything you can buy at the store. It requires minimal effort and can be stored in the freezer up to 3 months. Most often, we will use chicken wings when making stock — they are cheaper than other cuts of meat. That said, other chicken parts, such as whole chicken, bones, breasts, and legs will work nicely. Depending on how rich you want the stock, use more chicken parts. For a light, but flavorful stock 4 pounds of chicken parts will do. Use more for a richer stock.

Makes 10 to 12 cups

You Will Need

4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast and legs

1 pound onion, peeled and chopped (2 large)

1/2 pound carrots, chopped (4 to 5 medium)

1 /2 pound celery, chopped (3 to 4 celery ribs)

6 medium cloves garlic, crushed with the back of knife

2 bay leaves

6 sprigs fresh thyme

Small bunch fresh parsley or dill

2 teaspoons whole peppercorns

2 teaspoons sea salt, or more to taste

12 cups cold water


    Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot. Add 12 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary.

    Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.

    Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for up to 3 months.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. It was difficult to estimate actual numbers for this recipe. Instead, we are sharing the approximate nutrition for stock/broth from USDA Supertracker. After straining and skimming, broth has a low amount of calories and nutrients except sodium.

Recipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Nutrition Per Serving: Serving Size 1 cup / Calories 12 / Protein 1 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg / Sodium 343 mg
AUTHOR: Adam and Joanne Gallagher

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16 comments… Leave a Comment
  • Steve October 10, 2022, 5:32 pm

    Very nice. It’s what I was looking for. Used it with my grandma’s poor man’s soup recipe, which is a ton of roasted garlic, some cabbage and potato. Turned out very close to hers. Took me back to younger winter days.

  • GEORGE P HEBERT April 16, 2022, 5:03 pm

    I am 88 and just finished making Chicken Stock, so very good.

  • Bryan November 20, 2021, 10:01 am

    So good, so very easy to make! Used recipe as guide. Filled cast iron stock pot with onions, celery, etc. Plus added 3-lbs smoked turkey neck. Strained out amount of liquid needed for Thanksgiving. Everything else made three nice containers of veggie turkey soup for the freezer. Best part, zero salt.

  • Kristin September 22, 2021, 5:08 am

    This looks delicious. What we usually do is we use coconut milk instead of cream minus the dry white wine. Instead of the basil, we use moringa leaves. Would like to give this a try and see the difference in taste. 🙂

  • Audrey July 8, 2021, 8:58 am

    These recipes are right up my street can they be printed off

    • Adam July 8, 2021, 2:36 pm

      Yes, just click the print button in the recipe area. That button will take you to a printer friendly version. Happy Cooking!

  • Lana McKnight May 4, 2020, 1:20 am

    Used a roasted chicken carcass and added all other ingredients to my crockpot. Added water until the chicken was covered and then cooked on low for 8 hours and left it over night. Total time in the crockpot was probably 14 or 16 hours. I don’t remove the fat from my stock or broth because I eat low carb high fat and want the fat in my cooking.

  • Lisa March 8, 2019, 4:18 pm

    Hi, I just want to say you guys are so awesome a real life saver. I recently got married and started to cook. I’d pick recipes from all over the internet & my husband was not very happy with them (don’t get me wrong he’s very appreciative of me cooking but none of them were his taste). One day I discovered your blog & decided to give it a go: I made the pulled chicken recipe & the tortilla soup and it was all golden from there! I’ve been making your recipes since then & really enjoying it. Your talents really shine through & you’ve simplified everything so cleverly it works nicely for working women & mothers. Thanks again!

  • Allison MacKay December 5, 2018, 6:42 am

    I use a pressure cooker and save a lot of time and fuel/electricity. I also brown the chicken parts or roast them before cooking the stock. (or broth)

  • Letizia November 19, 2018, 9:37 am

    Hi! Is it possible to use a slow cooker for this recipe? That would be so awesome!

    • Joanne December 5, 2018, 1:17 pm

      Hi there, you can use your slow cooker. I’d expect that you will need to cook at HIGH for about 4 hours or on LOW for about 8 hours. I’d also suggest looking at our bone broth recipe. In that article/recipe, we share our method for using a slow cooker to make it.

  • Oliver Schmid February 8, 2018, 1:02 pm

    I don’t add salt to any stock. Leave that for whatever dish you’re using it for as many ingredients already have sodium content. Same thing for the garlic. Many dishes don’t have garlic in them. Adding dill to the stock also limits it’s uses as dill is very powerful but seldom used in daily cooking which is what you’re making a stock for. If you put the herbs in a cheese cloth you don’t end up with little bits of vegetation that the strainer doesn’t catch. Those bits also end up rising to the top and getting trapped in the oil when you want them in the water. You also need to skim the natural scum that is released before straining it. I do that throughout the cooking period. With that scum I also skim the oil. If the oil has herbs in it they end up getting scooped up as well, another reason they should be in a cheese cloth. The refrigeration process solidifies the remaining fat making it easy to remove the last bits of it.

  • Evelyn February 4, 2018, 12:09 pm

    Easy banana bread…. delish. Banana and blueberry muffins also just ready… smell & look gorgeous.. followed recipes to a t really.. can’t wait, SUCCESS THANKS SO MUCH

    • Greg November 7, 2021, 1:55 am

      So this chicken stock makes great banana bread?!?! Where’s that recipe?!? I’d like to add that it makes for a great substitute for salmon in the grilled salmon recipe too!

  • Eliana October 15, 2010, 11:12 am

    Homemade stock is so easy to make and is waaaay beter than the store-bought stuff. This recipe and technique looks like a keeper to me.

    • inspiredtaste October 15, 2010, 11:21 am

      Thanks Eliana, it is the technique I was taught in school. It leaves you with a simple, clear and delicately flavored stock.


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