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Chicken Stock

Chicken Stock

An easy to make base for soups and sauces.

Makes about 2 liters/64 oz–enough for soup for 4-6 people


  • whole chicken:  1-2 kg/2-4 lbs
  • carrot: 1 large, roughly chopped
  • celery: 1 stalk, roughly chopped
  • onion: 1 medium, roughly chopped
  • thyme, rosemary, and or sage: 1-2 sprigs, whole
  • bay leaf: 2
  • garlic: 3 cloves, whole, smashed
  • whole peppercorns: 1 Tb
  • water: 2.5 liters/85 oz


  1. Remove legs and wings from chicken. This saves space in the pot so less water is needed to cover all ingredients, resulting in a richer stock.
  2. Add chicken, then dry ingredients to a pot, add just enough water to cover chicken. (ideally no more than 1 liter/64oz per 1 kg/2 lbs of chicken to keep the stock from being too weak)
  3. Bring to a boil, then reduce to a simmer.
  4. After 30 minutes, remove the chicken breast and the meat from the legs and keep aside for other dishes. Return the carcass/bones to the pot.
  5. Simmer for another 3 hours, occasionally skimming away any waste floating to the surface.
  6. Drain the pot through a fine colander and allow the stock to cool to room temperature before refrigerating.