Chicken Stock

IMG_2845 I’ve never made chicken stock before, but was always interested in trying it. When I’m trying to make something for the first time, typically I search the internet for a few recipes I like and work from those. This recipe is a combination of about 4 different ones I liked. I have to say it was a success! Making chicken stock was pretty easy, and a great use for the leftovers after The Boyfriend made a fantastic beer can chicken the day before. The stock tasted so much better than store bought, we’ll definitely be doing this again!



  • 1-2 leeks (white part only), quartered
  • 2 carrots, quartered
  • 1/2 bunch parsley (~10 stalks)
  • 4 celery, halved
  • 2 bay leaves
  • 3 Tbs thyme (fresh sprigs are better, but I never seem to have them!)
  • 10 peppercorns
  • 3 whole garlic coves
  • Chicken carcus (bones and scraps from eaten whole chicken)
  • 1 gallon water
  •  In soup pot, add all ingredients.



  • Bring to a boil. Reduce heat, cover, and simmer for at least 2 hours. Before using skim fat off top (optional).IMG_2846
  • Strain solids from broth by placing colander in a large bowl & pouring contents of pot into colander.


  • Discard solids. Keep broth refrigerated (up to 3 days) or frozen (up to 3 months) until ready to use.


  • Prior to use, bring to a boil for 2 minutes.


Here’s a printable version of this recipe: Chicken Stock. Enjoy!

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