Chicken Stock


  • 1L water (or more to cover ingredients)
  • 1 whole chicken carcass or 1lb bone-in chicken thighs
  • 1 carrot
  • 2 stalks of celery (optional)
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp salt, more to taste
  • 5 black peppercorns
  • 2 bay leaves


  • Add all ingredients to heavy-bottom stock pot
  • Boil for 30 minutes
  • Taste and add salt as desired
  • Remove solids
  • Strain stock


Use immediately or store in glass jars for up to 1 week.
To store in jars, remove all solids and then carefully strain hot liquid into jars. I do this in a clean kitchen sink in case of spills. Wipe outside clean, twist lid on and place in fridge to seal.
If using for a creamy vegetable soup, the vegetables blend well to create a creamy base without the use of dairy. Think cream potato soup, simple tomato soup, etc.

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