Homemade Chicken Stock.

I spent the last few weeks saving and freezing all our leftover chicken bones, carrot peelings, celery leaves and bottoms, and any carrots, onions, or celery that were close to spoiling. I make a lot of dishes that require stock, so it made sense to figure out how to make my own–it’s so much cheaper than buying it pre-made, and it’s a great way to use up the odds and ends you’d otherwise throw away.
Note: the difference between “stock” and “broth” is that stock is made with bones, and broth is made with meat. Stock tends to have a more robust flavor, but as ingredients in recipes, they’re pretty interchangeable.


bones and leftover pieces of 2 chickens
1 1/2 cups carrot, washed and cut into thirds
1 1/2 cups celery stalks, washed and cut into thirds
1 onion, skin-on, washed and halved
4 cloves garlic, skin on
any saved carrot peelings, celery leaves and bottoms, and onion skins or root ends
salt, peppercorns, thyme, and parsley to taste (I use about a palmful of each)
cold water


Place chicken, carrots, celery, onion, garlic, and seasonings in a large pot.

Fill pot with water and bring to a boil. Then immediately reduce to a simmer.

Simmer uncovered for 4 hours, stirring occasionally. Add more water throughout the process, keeping the veggies and chicken bones submerged at all times.

After 4 hours, remove from heat and strain out the pieces. Chill overnight and remove any fat that collects at the top.

If you plan to use the stock right away, keep it refrigerated. To use at a later date, freeze the stock in ice cube trays and then transfer the frozen cubes to a bag, to use whenever you need it! Stock should last in the freezer for 3-4 months.



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