Country Cleaver

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How-To Tuesday : Chicken Stock

How to Make Chicken Stock - 2

Soup season is well under way and it shows no sign of slowing down. There is nothing better than a big Olympic sized swimming pool bowl full of soup. Let’s just dive in an slurp our way back to the top. Deal? Good. Synchronized slurping, it’s gotta be a thing.

Learning how to make chicken stock at home is simple and tastes way better than the stuff you can buy at the store. Β And it can be done with simple veggies you probably already have in your house. You’re just a few steps away from making your house smells like grandma’s used to when you were a kid.

Step one is to source yourself the remnants of a roasted chicken, a boat load of veggies, and a big stock pot or dutch oven.

How to Make Chicken Stock -

In the stock pot heat a couple tablespoons of olive oil and place in quarters of one onion over medium heat allowing the onion to start to brown. Slice up three stalks of celery and two large carrots adding them to the onion and browning them as well. Stir when you feel like it and allow them to start to break down slightly. About 10 minutes or so.

How to Make Chicken Stock - 2Once the veggies have brown, add in the dinner formerly known as roast chicken to the top of it – skins, bones, and what is left of the meat, too. Top with 2 quarts of cold filtered water, salt, pepper, thyme and rosemary to taste and cover.

Go about your day, cuddle with your hunny on the couch and pop in a movie as your stock simmers away for at least two hours.

Once the veggies and chicken have broken down it’s tim to strain. Into a large bowl with a fine mesh stainer pour the stock through to remove the large chunks of vegg and chicken. Next, add a double layer of cheesecloth to the strainer and pour through again to remove the finer particles. After letting the stock sit for a few minutes some fat will rise to the top. Gently scrape from the top of the stock and discard.

In my case, I wanted freeze my stock – pouring four cups into heavy duty freezer bags. Seal the bags and lay them flat on a large cookie sheet and freeze. When they are frozen and flat, the bags can be easily stacked in your freezer.

How to Make Chicken Stock - 2

Next time you have a hankering for grandma’s prized soup, you’re one step closer to the promised land. Or promised soup? Either way – you’re the winner.

Get this prized recipe below and get cooking!

For additional How-To’s check out these past features!

How to Make Multigrain Bread



How To Brown Butter


How to Roast Garlic



How to Make Chicken Stock

Yield: 2 quarts stock

Prep Time: 15 Minutes

Cook Time: 2-3

Total Time: 3 Hours

PrintPrint Recipe


1 Chicken carcass
3 Tbsp Olive Oil
1 Onion, quartered
2 whole Carrots, chunked
3 stalks Celery, chunked
2 quarts filtered Water
1 1/2 tsp Ground Pepper
1 tbsp Rosemary
1 tbsp Thyme
Salt to taste


Preheat stock pot or dutch oven over medium high heat. Add olive oil. Saute onion in oil until starts to brown. Stir onions and continue to brown. Add in vegetables and brown carrots and celery. About 10 minutes. Add in chicken remnants.
Top with filtered water and seasoning. Bring to boil. Cover and reduce to simmer. Simmer for 2-3 hours or until chicken parts have fallen apart and vegetables have become soft.
Place a fine mesh strainer over a large bowl. Ladle stock into the strainer to remove the large materials. Add a double layer of cheesecloth to the strainer and strain stock again. Let stock rest and remove fat that floats to the top.
Pour stock into air tight container and place in fridge. Use within 3-4 days or freeze up to three months.
Use in your favorite soups or other recipes.




25 Responses to “How-To Tuesday : Chicken Stock”

  1. #
    Rachel @ Baked by Rachel — January 29, 2013 @ 5:45 am

    Homemade stock is so simple and you can’t beat the taste and smells. Mmm mmm. Wish I had some soup going today.

    • Megan replied: — January 29th, 2013 @ 8:07 pm

      It’s totally a soup day here in Seattle. All the cold and rain just makes me want soup and to curl up in a gooshy blankie.

  2. #
    claire @ the realistic nutritionist — January 29, 2013 @ 6:32 am

    Stock is the best thing ever. I make big bathes of it to add to everything, like soups, mashed potatoes, crock pot recipes. Love your photos!

    • Megan replied: — January 29th, 2013 @ 8:08 pm

      It’s so awesome to keep on hand! I am going to have to make more and freeze it in little cubes to use for mashed potatoes. That’s a great idea Claire!

  3. #
    Ali | Gimme Some Oven — January 29, 2013 @ 7:55 am

    Homemade chicken stock is the BEST! You somehow make the process look beautiful too. πŸ˜‰

    • Megan replied: — January 29th, 2013 @ 8:10 pm

      Aww thanks Ali! I’m so glad I made my own, I feel like my transformation into a 27 year old grandma is nearly complete. Making stock always reminds me of my grandma’s kitchen.

  4. #
    Jan B. — January 29, 2013 @ 8:02 am

    That easy? Well,,, I never knew….

    • Megan replied: — January 29th, 2013 @ 8:11 pm

      It really is THAT easy! No there are no excuses, get to cooking πŸ™‚ !! It’ll be a lot of fun!

  5. #
    Tim — January 29, 2013 @ 8:07 am

    Homemade stock is the best! Can use a pressure cooker for a more robust stock, too.

    • Megan replied: — January 29th, 2013 @ 8:11 pm

      I wish I had a pressure cooker on hand – they are indispensable, I just wish I had room for one. Someday though πŸ™‚

  6. #
    Jeanne (NanaBread) — January 29, 2013 @ 9:01 am

    Mmm… I feel comforted just looking at the photos. Everything that is right and good with the world is in that pot. When I make it, I like to throw in a teaspoon or so of really good quality peppercorns to give the stock a little pep. You can do so many great things with a great pot of chicken stock – soup, chicken & dumplings, risotto, sage dressing. So much goodness. I’m loving your How To Tuesday, Megan!

  7. #
    Meagan @ Scarletta Bakes — January 29, 2013 @ 9:40 am

    Love this! Stock is the perfect topic for ‘How-To Tuesday’ – it’s so intimidating to so many people and I think you’ve done a FANTASTIC job of demystifying the process!! Great job, Megan!

  8. #
    Alaina @ Fabtastic Eats — January 29, 2013 @ 10:29 am

    I can’t believe Ive never made homemade stock. how simple

  9. #
    Kathryn — January 29, 2013 @ 11:56 am

    Great step-by-step pictures Megan! Homemade stock is definitely one of the best things in the world – it just makes everything you add it to taste that much better!

    • Megan replied: — January 29th, 2013 @ 8:16 pm

      Thanks Kathryn, I’m so thrilled that the how-to Tuesdays are a hit. I agree- homemade soup made from homemade stock really is one of the best treats in the world.

  10. #
    Linda | The Urban Mrs — January 29, 2013 @ 1:01 pm

    I love all the ingredients you have for this chicken stock. So frangrant and delicious.

    • Megan replied: — January 29th, 2013 @ 8:13 pm

      Thanks Linda! My house smelled amazing the whole rest of the day. That soup smell is just so comforting!

  11. #
    Nicole @ youngbrokeandhungry — January 29, 2013 @ 11:11 pm

    I have always wanted to get in touch with my jewish roots and make Matzo Ball Soup. What has always tripped me up is the actual process of making the chicken broth. With your easy directions though, it doesn’t look so scary!

  12. #
    val — January 30, 2013 @ 11:18 am

    Nothing could be better. I would eat the stock just the way it is…maybe a few oyster crackers ; )

  13. #
    Herbivore Triathlete — January 30, 2013 @ 1:11 pm

    Making your own stock is definitely the way to go! I make my own vegetable stock from kitchen scraps;


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