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Homemade Chicken Stock | omgfood.com

Homemade Chicken Stock

Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings 8 cups
Author Marissa


  • leftover carcasses skin, and bones from 3 cooked chickens
  • 4-5 carrots peeled
  • 1 medium onion quartered
  • 1 leek cut in half length-wise and rinsed (white parts only)
  • 3-4 celery stalks including celery tops
  • 3 garlic cloves peeled and smashed
  • 2 bay leaves
  • 10 whole peppercorns
  • half a bunch of parsley 15-20 sprigs
  • 10 sprigs fresh thyme optional


  • Place your leftover chicken scraps in an 8-quart stockpot. Add in the remaining ingredients (if the celery or carrots seem too long, cut them in half crosswise).
  • Fill the pot with cold water until everything is submerged; I don't really measure how much water to put in, though I do fill it to the 7 quart line.
  • Bring to a boil over high heat and immediately reduce the heat to a gentle simmer.
  • Let cook for 8 hours. Skim off the foam that rises to the top in the first hour or so.
  • When the 8 hours are up, strain the stock through a fine mesh sieve and discard the bones and veggies.
  • Refrigerate the stock overnight and remove any solidified fat from the top. At this point, you can either store it in the fridge for up to a week or freeze it for up to three months!