Part 2: How to make a simple Chicken Stock

Mar 24, 2022

eating, living

Part 2: How to Make a Simple Chicken Stock

In my last post, I shared how to roast a whole chicken. A “pretty great” one at that!

Now, I’ll show you how to turn that whole chicken into chicken stock, which can be used in so many recipes (hint: I have one more post coming your way to round everything out!) or enjoyed simply on its own.

This is my simple chicken stock recipe – I hope it becomes a staple in your house the way it has in ours!

By the end of this series, you’ll see not only how versatile a whole chicken is, but how we can repurpose our food in so many ways.

Let’s dig in!

Simple Chicken Stock


Yields about 8 Cups | Active Time: 20 minutes, Cook Time: 1 hour


*If you don’t have some of these items, they’re not expensive, and worth investing in! All products featured are specially curated by me and chosen based on what I use and love. However, if you buy something through the retail links below, I may earn an affiliate commission.

+ Large stock pot

+ Mesh sieve

+ Measuring cup

+ Cutting board

+ Knife (Note – this is my very favorite everyday knife! I literally use it every day, and the best part is that it’s high quality and super affordable.)

+ Glass storage jars such as Ball or Weck


+ 1 Whole chicken (Preferably pre-cooked, meat discarded from previous use. Otherwise, any chicken parts with bones-in will work.)

+ 6 Whole carrots, skin-on, cut into thirds

+ 6 Celery stalks, cut into thirds

+ 4 Garlic cloves, skin-on, left whole

+ 1 Small yellow onion, skin-on, cut in half

+ 1 small handful of parsley, thyme, and dill (if you’re using dry seasoning, that works too, simply reduce to a ½  Tsp of each)

+ 1 Tsp kosher salt

+ 8-10 Whole peppercorns

+ 10 C of water

*Tip: My absolute favorite way to make this recipe is using scraps from previous recipes. I keep a gallon-sized plastic bag in my freezer, and any time I’m cutting or peeling vegetables, I save those scraps in the bag. I put anything and everything in there, leek trimmings, potato skins, nubs of carrots, bits of herbs – anything that would taste good in the stock goes into the bag. Once the bag is full, and I have a whole chicken carcass ready, I know it’s time to make stock again!


Place all the ingredients into a large stockpot. Pour 10 cups of water into the pot. Bring to a boil, reduce the heat and simmer for 1 hour.

When the time is up, taste the stock. Does it taste like it’s just shy of needing more seasoning? That’s how you know it’s perfect! I learned this from Ina Garten, and this tip is important because you’ll likely be using the stock in other dishes where you’ll add salt and other seasonings. Stock is meant to be a foundation, not the star!

Next, scoop out the vegetables and chicken parts, and discard. Be careful, everything will be hot!

Allow the stock to cool and pour over a sieve into each of the jars.

Stock will keep in your fridge for 5 days, or freeze for up to 6 months.


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