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Pouring homemade chicken stock into a mason jar surrounded by ginger, carrots, an onion, rosemary, thyme, and peppercorns

Chicken Stock

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  • Author: Speshyl Smith
  • Total Time: 4 hours
  • Yield: 3 1/2 quarts 1x


Homemade chicken stock loaded with aromatics. The perfect base for soups, stews, gravies, pan sauces, braising, and so much more!


  • 3 pounds chicken bones
  • 2 carrots
  • 2 celery stalks
  • 1 leek
  • 1 garlic head
  • 2 ginger pieces, one inch each
  • 8 thyme sprigs
  • 3 rosemary sprigs
  • 2 bay leaves
  • 15 black peppercorns
  • Water


  1. Place chicken bones into a large stock pot and fill with water, 1-2 inches above the bones. Bring to a boil for 5 minutes, skimming any impurities off of the top with a spoon or a fine mesh sieve.
  2. After 5 minutes, strain the chicken bones and rinse off well with cold water. Clean out your pot and return the bones. Fill up the pot again with cold water 1-2 inches above the bones.
  3. Bring the bones to a boil, then reduce the flame to a simmer. Simmer the bones for 2 hours. Continuously skim any impurities off of the top.
  4. Prepare your aromatics (all of your vegetables and herbs) by cutting the carrots, ginger, garlic head, and onion in halves, the celery into thirds, and only the white part of the leek into 3 or 4 pieces.
  5. After 2 hours, add your aromatics to the pot and continue to simmer for another 1 1/2 hours.
  6. Strain the stock.
  7. Cool and store for future use.
  • Prep Time: 5 minutes
  • Cook Time: 4 hours