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Chicken Stock Recipe

Chicken Stock recipe


This is a warm, homemade chicken stock. You use chicken bones, veggies, and herbs. Cook it in a pot. It makes your food taste yummy!


1 chicken carcass, from a 3-4 lb chicken
3 medium-sized carrots, chopped
2 celery stalks, chopped
1 large yellow onion, unpeeled and quartered
1 head garlic, unpeeled and halved
1 teaspoon whole black peppercorns
1 1/2 teaspoons salt
2 bay leaves
1 small leek, white and light green parts only, chopped
5 cups water


Place the chicken carcass into a large pot.
Add the carrots, celery, onion, garlic, peppercorns, salt, bay leaves, and leek to the pot.
Pour water into the pot until it just covers the ingredients.
Bring the pot to a boil over high heat, then reduce the heat to a low simmer.
Let the stock simmer uncovered for 2 hours, occasionally skimming off any foam that forms on the surface.
After 2 hours, remove the pot from heat and let it cool slightly.
Strain the stock through a fine mesh sieve into a large bowl or container, discarding the solids.
Allow the stock to cool completely, then refrigerate. Once chilled, skim off any fat that has solidified on the surface.
Use the stock within 5 days or freeze in freezer-safe containers for up to 6 months for best flavor.

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