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Chicken Soup Recipe
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4.80 from 5 votes

Chicken Stock from Chicken Bones

How to use left over chicken bones for making chicken stock.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Sauces, Stocks
Cuisine: American
Keyword: chicken stock
Servings: 8 cups

Equipment

  • 1 large stockpot

Ingredients

  • Bones from 1 roasted chicken (skin and small bits of meat included)
  • 10 cups cold water
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion quartered
  • 2 cloves garlic smashed
  • 1 bay leave
  • 8 whole peppercorns
  • fresh parsley or thyme sprigs
  • salt to taste

Instructions

  • Place the chicken bones in a large stockpot.
  • Add water, carrots, celery, onion, and any optional aromatics.
  • Bring to a gentle boil over medium heat.
  • Reduce heat to low and simmer uncovered for 3–4 hours. Skim off any foam as needed.
  • Strain through a fine-mesh sieve into a large bowl or pot. Discard solids.
  • Cool the stock quickly by setting the bowl in an ice bath.
  • Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.