Homemade Chicken Stock Recipe

Homemade Chicken Stock Recipe

Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
  2. Step 2

    Place chicken bones in a heavy-bottomed stockpot.
  3. Step 3

    Add enough cold water to the pot to completely cover the bones—about 5 quarts.
  4. Step 4

    Bring the pot to a boil, then immediately drain bones.
  5. Step 5

    Return the blanched bones to the pot and again cover with fresh, cold water.
  6. Step 6

    Bring the pot to a boil, then lower the heat to a simmer .
  7. Step 7

    Skim off the scum that rises to the surface.
  8. Step 8

    Add chopped carrots, celery, and onion, (also called mirepoix ) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.
  9. Step 9

    Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
  10. Step 10

    After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze. Note: For an illustration of a sachet, see this glossary entry on the sachet d'epices .