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Homemade Chicken Stock

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer.
Course Stock
Cuisine American
Prep Time 10 minutes
Cook Time 18 hours
Total Time 18 hours 10 minutes
Servings 4 quarts
Calories 407kcal
Author Mike


  • Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
  • 3-4 pounds chicken cut into pieces, rinsed (Note: I also save the tips when I make chicken wings. Freeze them and throw them into the pot when making stock)
  • 2 large onions skin on, quartered
  • 2 large carrots unpeeled, rinsed
  • 2 large celery ribs halved, rinsed
  • 12 whole black peppercorns
  • 1 head garlic skin on, broken into cloves
  • water


  • Place all ingredients into a stockpot.
  • Add enough water to cover and bring to a boil.
  • Reduce heat to simmer and let simmer for 5-6 hours.
  • Scrape any fat off the top of the liquid.
  • Let pot cool for 2-3 hours then place in fridge overnight.
  • The following day, return pot to stove and heat until just warm. Scrape any fat that is present if desired.
  • Strain liquid and freeze.


Calories: 407kcal | Carbohydrates: 13g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 145mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6256IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg