Chicken Stock

Rich and full of flavor, this chicken stock is the ideal base for soups, stews, and casseroles.



23 chicken carcasses or any combination of chicken carcasses, backs, and necks

1 large onion, wedged

2 large carrots, cut in 2-3 inch pieces

3 stalks celery, cut in 2-3 inch pieces

68 cloves garlic, crushed

1/8 cup whole black peppercorns

23 bay leaves

23 sprigs thyme, optional

Salt, to taste


  1. Place chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, and thyme (if using) into a large stockpot.
  2. Fill stockpot with water.
  3. Add salt, if desired.
  4. Bring to a boil. 
  5. Reduce heat and simmer for 2-3 hours, until broth starts to reduce down.
  6. Remove from heat and allow to cool.
  7. Strain broth into a large container.
  8. Cover and refrigerate overnight.


Keywords: chicken stock, chicken broth