Homemade Chicken Stock

By Yankee Magazine

Dec 20 2007

Homemade stock is easy to make, and you can probably keep up with the demand if you save the bones every time you eat chicken. Pick the bones free, then freeze until you have enough to make a good-size pot of stock. Save any meat in a separate freezer bag (to use in soups later). There are any number of good recipes for chicken stock, but this one has never let me down.


about 3 quarts


1 onion, roughly chopped
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 garlic clove, roughly chopped
1 tablespoon olive oil
Leeks, celery leaves, scallions, fennel (all optional)
2 chicken carcasses (or the equivalent)
8 to 10 parsley sprigs
2 teaspoons whole peppercorns
3 quarts water


In a large stockpot over medium heat, lightly cook onion, carrots, celery, and garlic in olive oil until onions are translucent. Add remaining ingredients and bring to a boil; then reduce heat and simmer 1-1/2 hours. Taste stock; for richer flavor, heat 1 hour longer or more. As stock simmers, skim any foam from the surface and discard. Remove stock from heat and discard bones; then strain liquid through a fine sieve. Let stock come to room temperature; then cover and refrigerate. Any fat will rise to the surface and can be easily removed with a spoon. You may freeze any leftover stock you’re not serving.