Homemade Chicken Stock

top view of chicken broth on wooden table with vegetables

At first I thought, why make your own, when you can buy it. Trust me, nothing beats the flavor of homemade stock. I use in soups and any recipe that calls for chicken stock.

Homemade Chicken Stock

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Total Time: 3 hours 40 minutes
Servings: 10


  • 2 tablespoons  kosher salt
  • 10 pounds  chicken meat  (I buy what is on sale)
  • 3 large  yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 teaspoons  whole black peppercorns


  • Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.
  • You may need to split in two different soup pots. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 4 months.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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