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How to Make Chicken Stock

How to Make Chicken Stock

How to Make Chicken Stock: your complete guide to making an easy, rich, and delicious chicken stock at home.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 3 to 6 cups
Calories 43kcal
Author Tracy


Special Equipment

Homemade Chicken Stock

  • 1 chicken carcass picked mostly clean of meat
  • 3 large carrots cut into large chunks
  • 3 large celery ribs cut into large chunks
  • 1 large onion cut into large chunks
  • 8 to 12 cups filtered water
  • 1 tablespoon white or apple cider vinegar optional


  • In a large Dutch oven, combine chicken carcass and vegetables.
  • Add 8 to 12 cups of water, enough to mostly cover the bones and vegetables. Add vinegar.
  • Over medium-high heat, bring the stock to a simmer. Once the stock begins to simmer, turn heat down to keep it just barely simmering.
  • Cook for 3 to 4 hours, skimming fat off the surface occasionally, and checking to make sure the stock has not come to a boil.
  • Once the stock has simmered, and reduced by one-half to two-thirds, use a slotted spoon to remove and discard the vegetables and bones.
  • Strain the stock through a fine-mesh strainer and a couple layers of cheesecloth folded together. 
  • Transfer the stock to mason jars, leaving plenty of headspace for expansion if freezing, and store in the refrigerator for up to 4 days or the freezer for 2 to 3 months.


The stock will become very thick and jiggly when chilled, and any fat will rise to the top. Scrape the fat layer off before using, and 30 seconds in the microwave will return the stock to its liquid state.
Approximate nutritional information is for 1/2 cup of stock.


Calories: 43kcal