Classic chicken stock

    2 hours 30 min

    A simple, yet delicious homemade chicken stock. Chicken is simmered with vegetables and dill. The chicken that is used in this recipe can be chopped or frozen for future use. Use this stock in any recipe that calls for chicken stock.

    15 people made this

    Serves: 10 

    • 2.25kg chicken leg quarters
    • 1 large onions, sliced
    • 4 large carrots, peeled and chopped
    • 1 bunch celery tops with leaves, chopped
    • salt and pepper to taste
    • 1 bunch fresh dill, chopped

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr15min  ›  Ready in:2hr30min 

    1. Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to the boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
    2. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover and let cool to lukewarm.
    3. Remove the chicken. Get another large pot or container and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.

    Authors notes

    Put some of this stock away in the freezer for recipes - it's good to add to a turkey roasting tin instead of water, to rice and just about anything else.

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    Reviews in English (14)


    Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring the chicken to a boil first in order to remove the scum (impurities) from the top of the pot. You should remove as much scum as possible then add the vegetables. This makes for a clearer stock. I also add coarsly chopped celery leaves as they add a lot of flavour. You can also add chopped parsley. I cook up a big pot and freeze 2 cup portions for later use in cream soups, chowders and gravies. You'll just need to add more salt after it defrosts.  -  06 Mar 2007  (Review from Allrecipes US | Canada)


    I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good and throw 'em in! (You're going to toss them in the end anyway.) You don't even have to peel your onion (the skin darkens the stock nicely). You can add any/all vegetables that are languishing in the vegetable bin to this stock. I freeze my stock in ice cube trays, then pop them out and put them in freezer bags. You use just a little or a lot that way and there's no waste. Thanks for posting this Leah.  -  07 Jan 2008  (Review from Allrecipes US | Canada)


    This made great chicken stock and was pleased with the over all result but the dill added a "mystery" flavor that I didn't care for. Next time I will leave out the dill.Okay...I have to add on to my review. If you are looking for a soup that will kick a cold than this is the recipe...DILL and all...I boosted mine today with a some fresh garlic since we all have the coughs - this soup does the trick when you feel sick!!!  -  16 Aug 2007  (Review from Allrecipes US | Canada)