Kitchen Skill: Basic Chicken Stock

Chicken stock is one of those super simple, no-brainer kitchen skills that every fabulous home chef should have in their repertoire! Think lots of veggies, fresh herbs and chicken! That’s really it…

You can you a whole chicken..or parts of the chicken..or even just some chicken bones!  I prefer some meat on the bones, but you can pull it off with nothing but a picked chicken carcass. The bones and the marrow is really where all the flavor is anyway.


Here is what you need and how to do it…

Chicken parts ( bones, breasts, wings, etc)

5 cups of water
2 large yellow onions, quartered
4 large carrots, 4 large celery stalks, 1 bulb of fennel
1 head of garlic, I peel the tough white skin and crush the whole thing and toss it in
Handful of herbs (I use parsley, dill, thyme)

Feel free to add ingredients too! Parsnips are very flavorful and make a nice addition.



Combine all ingredients in a large stockpot and bring to a simmer over low heat. Maintaining a very gentle simmer, cook for 1 hour 30 minutes.

Skim any residue off the top if desired.

Strain stock through a fine-mesh strainer, let cool.

Refrigerate until fully cool.

Refrigerate for up to 3 days or freeze for up to 6 months.


Doesn’t get much easier than that! Now you have a homemade, all organic (if you used organic), healthy, low sodium chicken stock right at your fingertips.


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