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Chicken Stock

Prep Time10 minutes

Total Time4 hours 10 minutes


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • fluid ounces water
  • onion(s), chopped
  • carrot(s), chopped
  • celery stalk(s), chopped
  • fluid ounces ground black pepper
  • fluid ounces salt
  • Chicken carcass or assortment of chicken bones

Chicken Stock


  • Place leftover chicken bones and/or carcass in a stockpot. Cover with water. Add onion, carrots, celery to the pot. Sprinkle with black pepper and salt.

  • Bring to a boil and then reduce heat to a simmer. Simmer uncovered for at least 4 hours.

  • Carefully remove the bones and strain the stock. Once cooled, remove the vegetables and store in the refrigerator within 2 hours of preparation. Use refrigerated stock within 2 days or freeze in an airtight container for up to 3 months.