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+ servings
a jar of chicken stock with garlic, thyme, and celery

Chicken Stock

Rich and full of flavor, this chicken stock is the ideal base for soups, stews, and casseroles.
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Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
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: 1cupCalories: 58kcalCarbohydrates: 3gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 62mgFiber: 1gSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.