Homemade Chicken Stock

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