Homemade Chicken Stock

from ButterYum
make 16 cups (1 gallon)


  • leftover skin and bones from 2 roasted chickens (rotisserie chickens work very well)

  • 3 large carrots, roughly chopped

  • leafy trimmings and inner leaves from a bunch of celery (or two ribs), roughly chopped

  • 2 large onions, roughly chopped (no need to peel)

  • 1 head of garlic, cut in half (no need to peel)

  • 15 whole peppercorns

  • 2-3 large bay leaves

  • a bunch of fresh parsley stems (or 2-3 tablespoons dried parsley flakes)

  • optional: mushroom stems, scallion trimmings, leek trimmings, etc.


  1. Place everything in a 12-quart or larger stock pot and cover with cold water.

  2. Bring to a gentle bubble, then reduce heat to maintain a simmer for at least 2 hours, but up to 12 if you like (skim and discard any scum that forms on the surface).

  3. Carefully strain all the solids from the stock and cool well before transferring to airtight storage containers (refrigerate for 7 days or freeze up to a year).

  4. Add salt to taste before using (1 teaspoon kosher salt per quart of stock, or half as much if using table salt).