Chicken Stock Recipe

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chicken stockA recipe fundamental, you can’t consider yourself a kitchen guru until you have mastered a basic chicken stock recipe from scratch.

A staple in the made from scratch kitchen.


1 bay leaf

2 whole cloves

6 whole peppercorns

4 parsley stems (no leaves please)

1 small yellow onion, chopped (see how to chop an onion)

1 whole carrot, chopped

2 ribs celery, chopped

1 clove garlic, pressed

1-2 chicken backs (about 2-3 cups chicken bones)

8 cups cold water


Thoroughly wash the chicken backs under running water. (If using parts other than chicken backs, remove any visible fat.)

Place into a stock pot or heavy dutch oven, and add the cold water. Bring to a boil over high heat, then add remaining ingredients. DO NOT ADD SALT

Reduce the heat to maintain a very gentle simmer. (You should see slight movement but if you see big, breaking bubbles, reduce heat.)

Simmer uncovered 1 hour, making sure to come back every 15 minutes or so to skim off the icky foam on  top.

Remove from heat and strain through a metal strainer or colander lined with several heavy paper towels into a large measuring cup.

To store, transfer to a mason jar  and cool to room temperature, it will keep up to a week in the refrigerator. Or place in heavy freezer storage bags in 1 – 2 – 3 or even 4 cup sizes, where it will last at least 6 months.

(makes about 6 cups)


This chicken stock recipe is the basis for more recipes than I can name. From soups, to carbs like brown rice barley and quinoa to sauces to . . .you name it.

At first it may seem like there are a lot of steps. But do it on the weekend or whenever you have the time to deal with it. Before you know it, you’ll find your very own chicken stock recipe one of your kitchen basics.

This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.


Food is one of my passions, one I’ve been exploring for over 50 years. I love cooking healthy, delicious food for my friends and family and am constantly in search for new (or updated) recipes. I grew up in a family that cooks, so a huge portion of my cooking knowledge came to me through osmosis. Hang around in the kitchen long enough, you pick up some things. But, what if you’ve never cooked before? Where do you start? It’s hard to know where to begin, especially when common wisdom is that cooking is easy. Cooking is easy, if you have the right kitchen equipment, years of experience, and an abundance of knowledge AND recipes stored away in your brain. If you DON’T have those things, even the most basic of food preparation can be wrought with difficulty, not to mention very time consuming. My main goal in creating this site is to give both novice and practiced cooks the confidence they need to be their very own cooking guru! I hope you enjoy my site; please feel free to respond to it’s content.

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