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jar of chilled homemade chicken stock on a white kitchen table with a black chair in the background
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5 from 2 votes

Homemade Chicken Stock

Homemade rich chicken stock made from carrots, celery, onions, bay leaves, peppercorns and chicken parts.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: chicken, stock
Servings: 8 cups
Calories: 30kcal

Equipment

  • stock pot or dutch oven
  • strainer
  • cheese cloth

Ingredients

  • Chicken back, wings, and neck
  • 2 large carrots
  • 2 celery stocks
  • 1 yellow onion
  • 2-3 bay leaves
  • 1 tbs black peppercorns
  • 2 tbs oil or butter
  • 8 cups water

Instructions

  • Heat Dutch oven and add oil or butter. (I use butter).
  • Brown chicken parts, turning to get all the sides.
  • Wash carrots, celery, and onion. Cut in half so they fit in the pot.
  • Add 8 cups of water, veggies, peppercorns, and bay leaves.
  • Cover and bring to a boil. Reduce to a simmer. Cook for 2 hours.
  • Uncover and cook for an additional 2 hours. Monitor stock level and add water if it starts to get lower than the halfway point of your pot.
  • Remove and discard chicken parts and veggies. They will be falling apart at this point.
  • Pour stock through a strainer lined with cheese cloth. This will give you a perfectly clear chicken stock.
  • You will have 4 cups of clear homemade chicken stock. Save the chicken stock in glass jars. Use within one week of making.

Notes

Chip away the fat once it has come to the top and solidified. Can be used to cook with or discard. 
       

Nutrition

Serving: 1cup | Calories: 30kcal | Protein: 2g | Fat: 2g