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Chicken Stock

Rich and full of flavor, this chicken stock is the ideal base for soups, stews, and casseroles.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Broths
Cuisine: American
Servings: 4 quarts
Calories: 58kcal
Author: Traci


  • 2-3 chicken carcasses or any combination of chicken carcasses backs, and necks
  • 1 large onion wedged
  • 2 large carrots cut in 2-3 inch pieces
  • 3 stalks celery cut in 2-3 inch pieces
  • 6-8 cloves garlic crushed
  • cup whole black peppercorns
  • 2-3 bay leaves
  • 2-3 sprigs thyme
  • Salt to taste


  • Place chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, and thyme (if using) into a large stockpot.
  • Fill stockpot with water.
  • Add salt, if desired.
  • Bring to a boil. 
  • Reduce heat and simmer for 2-3 hours, until broth starts to reduce down.
  • Remove from heat and allow to cool.
  • Strain broth into a large container.
  • Cover and refrigerate overnight.


Serving: 1cup | Calories: 58kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 62mg | Fiber: 1g | Sugar: 1g