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+ servings
Homemade Chicken Stock

Homemade Chicken Stock

Homemade Chicken Stock is a simple and healthy way to add incredible flavor to just about anything that you make at home.
Course Soup
Cuisine American
Keyword Bone Broth, Homemade Chicken Stock
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 quarts
Author Heather Blake


  • 2-3 chicken carcasses
  • 1 large onion, do not peel
  • 3-4 large carrots do not peel
  • 3-4 stalks celery
  • 1 rutabaga
  • 1-2 turnips use 2 if they are small
  • 2-3 parsnips use 3 if they are small
  • 1 head garlic, left whole
  • 1 bunch parsley
  • 2 bay leaves
  • 1-2 tablespoons salt
  • 2 tablespoons peppercorns
  • water


  • In a large stock pot, add the chicken, onion, carrots, celery, rutabaga, turnips, parsnips, garlic, parsley, bay leaves, salt, and pepper. 
  • Cover the ingredients with enough water to cover all the ingredients. Approximately 2 gallons of water.  
  • Bring to a boil then lower the heat to simmer, cover and let cook for 3-5 hours. 
  • Remove from heat and let cool. Pour the stock through a strainer to remove the solids. 
  • If not using immediately, transfer to freezer safe containers for up to 6 months.  


Special equipment: You will need a large 3-4 gallon stock pot to make all this chicken stock. It's a great kitchen tool to have on hand if you already don't have one!