Homemade Chicken Stock

  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 5 cups
Save Recipe


1 pound bone-in chicken breasts

1 pound chicken wings 

1 large yellow onion, diced 

2 carrots, scrubbed and diced 

2 ribs celery with leaves, diced 

4 sprigs fresh parsley 

3 cloves garlic

1 bay leaf 

1 tablespoon kosher salt 

2 teaspoons black peppercorns 

8 cups filtered water 


  1. Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
  2. Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Homemade Chicken Nuggets

Spatchcock Chicken Sheet Pan Supper

Easy Chicken Pot Pie

Individual Chicken Pot Pies

Classic Cobb Salad

Lemon and Herb Roast Chicken and Vegetables

Hearty Italian Chicken and Vegetable Soup

Homemade Chicken Stock