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Homemade chicken stock in glass jars.

Chicken Stock

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course stock
Cuisine American
Servings 16 servings
Calories 5 kcal

Ingredients
  

  • Bones and skin from 1 large chicken carcass
  • 1 large onion quartered
  • 1 large carrot cut into 2-inch segments
  • 1 large celery rib cut into 2-inch segments
  • 1 bunch fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken bones and skin in a large stockpot.
    Placing chicken bones and skin in a stockpot for Chicken Stock.
  • Add the quartered onion, carrot segments, celery rib, and fresh parsley to the pot.
    Chicken stock ingredients in a pot with vegetables and herbs.
  • Fill the pot with enough water to cover the ingredients by 2 inches.
    Chicken stock ingredients in a pot with water.
  • Stir in the salt and black pepper.
  • Bring the mixture to a gentle boil over medium-high heat.
    Simmering chicken bones, carrots, onions, and parsley in a pot to make chicken stock.
  • Reduce the heat to low and simmer, uncovered, for 6 hours. Skim off any foam or fat that rises to the surface.
    Chicken stock simmering with vegetables and chicken bones in a pot.
  • Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.
    Straining chicken stock through a fine-mesh sieve, discarding cooked vegetables.
  • Allow the stock to cool completely before transferring it to storage containers.
  • Refrigerate for up to 3 days or freeze for up to 6 months.
    Golden homemade broth in small jars for soup or cooking.

Nutrition

Calories: 5kcalCarbohydrates: 1gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gSodium: 148mgFiber: 0.2g
Keyword budget, chicken, chicken stock, freezer-friendly
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