how to: make chicken stock

On Monday I posted about roasting chicken. After I make a chicken, I usually make stock. It is super easy to do, and I find that it is so much better than store bought stock because I can control the salt content. If I don’t have time to make stock within the next couple of days, I just stick the bones in a freezer bag and freeze it until I am ready.


  • Chicken carcass, any excess skin removed
  • 2 onions, quartered
  • 2 carrots, cut into large chunks
  • 2 stalks of celery, cut into large chunks
  • 2 tbsp peppercorn, lightly crushed
  • 1 tbsp crushed parsley
  • 1 bay leaf
  • salt (optional)


  1. Place everything into a large pot. Pour approximately 3 quarts of water over everything. I usually just fill up the whole pot until it is mostly full. Turn on to medium-high heat and bring to a boil.
  2. Once it is at a boil, turn down the heat until it is a simmer. Cover and let simmer for 3 hours. Check on it periodically to make sure that it hasn’t boiled down too much. Add a bit of water if it is looking low. Use a wooden spoon to skim any foam off the top.
  3. After 3 hours, turn off the heat and let it sit for a while until it has cooled slightly. Place the pot in the refrigerator overnight. In the morning it should look like this: 
  4. Using a wooden spoon, remove the fat (the stuff on top) from the top. You can use another spoon, but I find that the fat sticks better to the wood. Strain the rest of stock through a mesh strainer to get rid of any solids. Pour the collected stock (there should be about 12 cups) into containers to either freeze or store in the refrigerator. 
  5. If you are planning on freezing it, leave about 1 inch of room so it can expand. Keep in the refrigerator for about a week, or in the freezer for up to 2 months.

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