Perfect chicken stock

    8 hours 30 min

    This recipe will show you how to make homemade chicken stock. It takes over 3-4 hours for all the flavours to develop. Use in any recipe that calls for chicken stock.

    13 people made this

    Serves: 10 

    • 3.6kg chicken bones
    • 3.75 litres cold water, to cover
    • 120g sliced celery (2.5cm pieces)
    • 130g sliced carrot (1.25cm pieces)
    • 1 (225g) onion, quartered
    • 6 parsley stems
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 10 whole black peppercorns
    • 1 clove garlic (optional)
    • cheesecloth
    • kitchen twine
    • salt to taste

    Prep:15min  ›  Cook:4hr  ›  Extra time:4hr15min  ›  Ready in:8hr30min 

    1. Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 5cm. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.
    2. Add the celery, carrots and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh sieve lined with cheesecloth. Season to taste with salt.

    Cook's Tips

    You can store the chicken stock by freezing the stock in an ice cube tray.
    Chill the stock until cold, then skim the fat layer off the top.


    You can purchase chicken bones from your local butcher. Alternatively you can use leftover chicken carcasses.

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    Reviews in English (11)


    Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!!  -  08 Nov 2011  (Review from Allrecipes US | Canada)


    I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.  -  02 Nov 2011  (Review from Allrecipes US | Canada)


    This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.  -  17 Dec 2011  (Review from Allrecipes US | Canada)