homemade chicken stock

Homemade Chicken Stock


  • Left-over bones and skin from a cooked or raw chicken carcass
  • Celery - use the center of the celery stalk instead of throwing it in the compost pile
  • Onions
  • Carrots - yes even those dry-looking baby carrots in the back of your refrigerator drawer
  • Parsley
  • Salt
  • Pepper


  1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  2. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
  3. Remove the bones and strain the stock.
  4. You can store in the refrigerator for up to a week, or store in the freezer for months.

Recipe Notes

Recipe courtesy of Old World Garden Farms