Easy Chicken Stock

I try to always have chicken stock in the freezer because it’s so easy to make and makes everything better. Everything.IMG_6617-0

Here’s my tip – keep a gallon size Ziploc bag or two in the freezer and add vegetable scraps and chicken parts/bones when you have them. Once the bag is full, make stock.

This is a very loose recipe as I tend to just throw whatever amounts I have in a stock pot. Each batch is a little different, but I generally end up with 2-3 quarts. I’d love to tell you that I’m fancy like Ina Garten using whole chickens to make stock, but I can’t afford that. My stock tastes just fine with using bones and some chicken pieces.


1 chicken carcase (bones from that roasted chicken you made, the back bone or neck of the whole chicken you didn’t use, chicken wings, any leftover chicken pieces with skin)

3-4 stalks of celery, including leaves

1-2 onions, unpeeled and quartered

3-4 carrots,  unpeeled and roughly chopped

1 bunch of parsley

5 or more cloves of garlic, unpeeled and cut in half

5 whole peppercorns

2 bay leaves

Water to cover all ingredients

Bring to a boil and simmer uncovered for 3 hours. Let cool and strain into containers. Freeze or use within a week.

See how easy that was? You can basically make it up as you go.




One response to “Easy Chicken Stock

  1. Pingback: The best chicken is Berbere roasted chicken | V in Minneapolis

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