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How to make homemade chicken stock. A jar of chicken stock on a table with vegetables.

How to make rich and flavorful chicken stock

Homemade chicken stock is delicious and a serious step up from the mushroom water, MSG and salt most store bought versions have. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 20 cups
Calories 6kcal
Author Rachel Ballard


  • 1 4-6 pound cooked chicken bones with the skin meat removed
  • 1 cup fresh Italian parsley, stems on
  • 1 medium red onion, skin on cut in half
  • 3 large stalks celery cut into 4-inch pieces use the inner leaves too
  • 3 medium carrots, skin on cut into chunks
  • 1 medium garlic clove smashed, but not peeled
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • 1 teaspoon fresh rosemary optional
  • 1 1/2 gallons bottled water


  • In a large stock pot, add all of the ingredients. 
  • Cover and bring to a boil. Reduce the heat to low and simmer 2 to 4 hours. Skim off any foam that may form. 
  • After the 2-4 hours, turn off the heat and allow the broth to cool slightly. About 30 minutes. Line a mesh strainer with cheesecloth and ladle the stock through into a large bowl. 
  • Allow the broth to cool to room temperature then transfer to the refrigerator for up to a week, or measure 1-2 cup amounts and freeze flat in ziplock bags. 


Calories: 6kcal | Carbohydrates: 1g | Sodium: 262mg | Potassium: 70mg | Vitamin A: 1825IU | Vitamin C: 4.9mg | Calcium: 20mg | Iron: 0.2mg