Soups & Salads

Chicken Stock

Chicken Stock

Difficulty Easy
Serves 0
Prep Time 15 minutes
Cook Time 3-5 hours
Whole Chicken Carcass or Chicken Bones
1 Large, chopped Yellow Onions
2 Large, chopped Carrotts
4 Garlic Cloves, Whole
2 Large, Chopped Celery
On the Side Salt and Pepper to Taste
14-16 Cups Water



  1. Place all ingredients into a large pot. Add enough water to cover all ingredients by 1 inch - this should be approximately 14-16 cups.
  2. Bring to a gentle boil and then reduce to a low simmer. Let the stock cook for 3-5 hours.
  3. Carefully remove large pieces of vegetables/bone from the pot. And then strain stock into a large bowl.
  4. Cover the stock and chill in the fridge until the fat has risen to the surface. Skim off the fat with a spoon and discard fat.
  5. Store stock in the fridge if you plan to use immediately or in the freezer in a freezer safe container.