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Homemade Chicken Stock

This chicken stock will make your whole house smell delicious as it simmers away on the stove! 

Makes about 2 quarts 

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Author The Foodie Physician


  • 1 whole chicken carcass from a leftover roast chicken or rotisserie chicken
  • 1 medium onion, quartered
  • 2 carrots, cut into large pieces
  • 2 celery stalks, cut into large pieces
  • 1 head garlic, unpeeled and cut in half crosswise
  • 4 sprigs fresh thyme
  • 10 sprigs parsley with stems
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns


  1. Add all of the ingredients to a large heavy-bottomed pot or stockpot. Pour in enough cold water to just cover the chicken. Bring the liquid to a boil then reduce to a simmer. Simmer gently for about 1 ½ hours, covered.
  2. Strain the stock through a fine sieve into a large bowl. Cover and refrigerate. The next day, remove the surface fat. Store the stock in the refrigerator for up to 1 week or in the freezer for 3 months.