Chicken Stock


  • Bones from one whole cooked chicken
  • Water
  • 2 Carrots, roughly chopped
  • 2 Celery Ribs, roughly chopped
  • 1 Medium Onion, roughly chopped
  • 4 Garlic Cloves, peeled and smashed
  • Salt and Pepper, to taste


Add chicken carcass, vegetables to a stock pot or Crock Pot and add water until just covered. 

Bring to a boil and reduce to simmer on low heat covered for at least four hours, up to 12 hours.

For a richer, more condensed stock, cook longer and allow the liquid to reduce. For a lighter stock, add more water to the pot after a few hours just to bring it back to the same level you started at.

Strain through a fine mesh colander and store in airtight containers in the refrigerator for no longer than 3-4 days. Stock may be frozen for up to six months in a standard freezer and up to a year in a deep freezer.


  • To make a broth rather than a stock, omit the bones and only use the leftover meat to flavor your water.
  • You are not limited to just chicken for this recipe. Feel free to use beef, shellfish, pork, anything you like. Or use any number or combination of vegetables and make it vegetarian.