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Homemade Chicken Stock

By Jamie Deen


Featured in:

Jamie Deen's Good Food

Difficulty: Easy

Prep time: 5 minutes

Cook time: 2 hours


  • 1 leftover chicken carcass
  • 1 large onion, peeled and cut into chunks
  • 1 carrot, scrubbed and cut into chunks
  • 1 stalk celery, cut into chunks
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 3 quarts cold water


Use kitchen shears to cut the chicken carcass into four pieces. Place the chicken in a stockpot with the onion, carrot, celery, parsley, bay leaf, and peppercorns. Cover with the water and bring it up to a simmer, then reduce the heat to low. Cook for 2 hours, skimming the top to remove fat and foam on occasion. (You don’t want to boil your stock; instead, just let it bubble gently.)

Allow the stock to cool, then strain and discard the solids. The stock will keep for 1 week in a covered container in your fridge, or up to 6 months in your freezer.

Makes 1 quart.

Cooking tip: Alternatively, you can add all the ingredients to a slow cooker, top with the lid, and cook on low overnight.

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