Homemade Chicken Stock

A hearty, aromatic chicken stock made from a whole roasting chicken, fresh vegetables, and herbs, ideal for adding depth and flavor to soups, sauces, and a variety of recipes.

Recipe Information

Total Time:

Yield:

6 quarts

Ingredients

1 (5- to 6-pound) roasting chicken

3 stalks celery with leaves, cut up

2 medium carrots, unpeeled and cut up

2 large onions, unpeeled and chopped

2 heads garlic, unpeeled and halved

4 sprigs fresh parsley

4 sprigs fresh thyme

4 sprigs fresh sage

4 dried bay leaves

1 teaspoon salt

1 teaspoon whole black peppercorns

Cold water

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Directions

Place chicken in an 8-quart stockpot. Add celery, carrots, onions, garlic, parsley, thyme, sage, bay leaves, salt and black peppercorns. Fill stockpot with cold water to cover ingredients by 2 inches. Slowly bring water to boiling; reduce heat. Simmer, covered, for 3 hours.
Remove chicken from stockpot; reserve for another use. Strain stock into a large container through a large strainer lined with a double layer of 100-percent-cotton cheesecloth. Discard vegetables, seasonings and chicken bones and skin.
Place stock in an airtight container; refrigerate for up to 3 days or freeze for up to 6 months.