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Homemade Chicken Stock in quart jars. There are onions, celery, carrots, and garlic spread around the chicken stock.

Homemade Chicken Stock

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 8 Hours
  • Total Time: 8 Hours 20 Minutes
  • Yield: 4 Quarts 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Fundamentals


A homemade chicken stock that will leave your bellies filled and your house smelling like an old-fashioned hearth of joy and happiness. This chicken stock takes a little time, but it is totally worth it.


  • Approximately 5 lbs of chicken bones (2 chickens debreasted, thigh meat and leg meat removed)
  • 3 large carrots, chopped into 2” sections
  • 4 celery, chopped into 2” sections
  • 1 large onion, quartered
  • 34 sprigs fresh thyme
  • 10 peppercorns
  • 2 bay leaves


  1. Add chicken bones to stock pot
  2. Add rest of ingredients
  3. Fill until water covers everything
  4. Turn onto medium until water is at a bare simmer
  5. Turn down heat to keep at bare simmer
  6. Use heavy bowl or colander to weigh down ingredients so it is all suberged
  7. Every half hour, skim fat off of top
  8. If needed add additional hot water to keep ingredients submerged
  9. When done (6-8 hours), remove from heat and add to ice bath or allow to cool
  10. Place in fridge overnight
  11. In morning skim schmaltz
  12. Use within 3 days or freeze and use within 3 months.
  13. Make sure to boil for 2 minutes before use.