Basic Chicken Stock

Over time, I’ve tried various recipes for chicken stock. This one is sort of made up, using vegetables I typically keep on hand. Feel free to substitute or try new additions (and then let me know how it goes, of course). Because it takes a few hours to let the stock simmer, I like to get it going right around dinner time so I can take the pot off the stove before bed.

  • 1 whole chicken carcass, meat picked off
  • 2 carrots, rinsed and unpeeled
  • 2 celery stalks, rinsed
  • 1 yellow onion, unpeeled and quartered
  • 4 garlic cloves, unpeeled and smashed
  • A few sprigs Italian parsley
  • A few sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon whole black peppercorns

  • Put the chicken carcass in a large soup pot. Add the carrots, celery, onion, garlic, parsley, thyme, salt, pepper and peppercorns. Fill the pot with cold water, just enough to cover the chicken and vegetables. Bring to a boil over high heat, then reduce heat and simmer uncovered for about 4 hours. Check on the pot every so often. You may notice that foam accumulates towards the surface. Skim this off periodically. After 4 hours, strain the stock into containers and let cool completely. Refrigerate. After the stock is well-chilled, you will notice a layer of hardened fat at the top. Remove this and discard. Use immediately or keep in the refrigerator for up to a week.
  • Quick Tips
  • 1. If you have other vegetables or herbs on hand, try them. You might consider radishes, parsnips, dill, marjoram…let your imagination guide you here.
  • 2. You can easily freeze this recipe. I like to use some right away, then freeze the rest for making soup later. You can also freeze it in small quantities to use for recipes that take chicken stock.

Preparation time: 10 minute(s)

Cooking time: 4 hour(s)

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