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Homemade Chicken Stock - CookingBride.com
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3.67 from 3 votes

Homemade Chicken Stock

Don't waste your money on store brand chicken stock. This homemade chicken stock recipe is easy, delicious, and saves money.
Course Soup
Cuisine American
Cook Time 4 hours
Servings 8 quarts
Author Lisa B.


  • 1 chicken carcass with as much skin removed as possible
  • 2 carrots halved crossways
  • 2 celery stalks cleaned and halved crossways
  • 2 cloves garlic halved lengthwise
  • 1 onion peeled and quartered
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 bundle fresh herbs – thyme rosemary, sage, oregano – whatever you have on hand


Stockpot method:

  • Place chicken carcass in a large stockpot. Add enough cold water to the pot to completely cover the chicken.
  • Add vegetables, peppercorns, bay leaves, and herbs. Cover pot and bring to a boil over medium high heat. Skim off any foam that forms.
  • Reduce heat to low and allow stock to simmer for about 2 hours. Remove pot from heat and allow to cool.
  • Pour stock through a mesh strainer into a large container. Discard any solids left behind. Allow stock to sit in the refrigerator overnight. Remove and discard any hardened grease that has formed.

Crockpot method:

  • Add chicken carcass to the crock pot.
  • Add vegetables, peppercorns, bay leaves, and herbs.
  • Add enough cold water to fill the crock about ¾ full.
  • Cook on low for 8 hours or on high for 4 hours.
  • Turn heat off and allow to cool.
  • Continue with step four listed above.