Homemade Chicken Stock

Homemade Chicken Stock.

I was roasting a chicken this weekend because A. I was craving it and B. I also had high hopes to re-shoot said roasted chicken to update a VERY old and ugly post that is finger licking good but is buried in the ehem ugly photo post archives and no one comes to visit it. Of course once it came out of the oven, the smells intoxicated us and we had zero willpower. We carved in too quickly and alas no new photos. Boo. Happens every.single.time. Silver lining, while I was shoving chicken into my mouth eating, it occurred to me that I’ve never shared a simple recipe for making homemade chicken stock. Silver linings. 

Homemade Chicken Stock www.bellalimento.com

I have to admit, I don’t make stock as often as I would like and I really have no excuse. I make roasted chickens A LOT especially when the weather is cooler (now) not to mention I have 2 refrigerators and a deep freezer which means I have space for said frozen stock. Now that I have shamed myself publicly, perhaps I will start making more stock. Let’s hope so.

The process of making chicken stock couldn’t be any easier.  You dump everything into a large stock pot (it’s great for using up those bits and pieces of veg that you have in your fridge), fill it with water and simmer it uncovered for a few hours. Once it’s cool you put it into your containers and if not using right away place it into freezer safe containers and into the deep freeze until you’re ready to use it. You can do that right? Right. The next time you have a chicken carcass lying around you know what to do with it.

Homemade Chicken Stock www.bellalimento.com

You’ll thank me when you want to make chicken noodle soup and everything else under the sun that calls for chicken stock (which as we know is a lot) and you remember you have your very own awesome stock in your freezer. Beats a bouillon or a box eh.

TIP: Freeze part of your stock in an ice cube tray then transfer the cubes to a freezer bag to use when you just need a very small amount of stock for a sauce or such.



Homemade Chicken Stock

Total Time 0:00


  • 1 chicken carcass (bones and skin)
  • 1 large onion - quartered
  • 2 cloves garlic
  • 2 celery stalks
  • 1 large carrot
  • 1 teaspoon salt
  • 1 teaspoon pepper corns
  • 2 bay leaves


  1. Place all ingredients into a stock pot. Cover with cold water and bring to a boil.
  2. Reduce heat and simmer uncovered for approximately 4 hours. Skim off foam as necessary.
  3. Discard bones, remnants and strain stock.
  4. Transfer to jars and allow to cool. Store in refrigerator if using immediately or freeze for later use.


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  1. 1

    This could not come at a better time, I am roasting a chicken in the morning (oh us bloggers) and I have also wanted to make stock. Now I know how! YES!

  2. 2

    Look at that gorgeous golden stock. Lovely!

  3. 3

    You can also add a bit of vinegar or lemon juice – just a splash – to the pot. I’ve heard it helps pull the nutrients out of the marrow.

    I also go the crock pot route – dump all this in a crock pot, cover it, and cook for 12-24 hours. It WILL reduce, but it will also be extra flavorful!

    Oh, and if you have a stock pot with a large steamer basket, you can put all your solid pieces in that so cleanup is a breeze.

  4. 4

    I’ve never made homemade chicken stock. But now I have to!

  5. 5
    Sara /

    Celery is a good idea! I put funnel some times. I cannot imagine a chicken stock without cardamom, turmeric, cinnamon stick, and fresh ginger :))

  6. 6

    Can you please give us an idea of “large stockpot” because I have a few and I know if a use too big of one the stock will be weak and flavorless. so quarts would be appreciated.


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