Simple Chicken Stock

How many times have you opened a box of chicken broth and used a cup, only to let the rest expire? Waste no more - freeze individual servings of our clean, homemade chicken stock!
chicken stock recipe

chicken stock recipe

Makes: 4 liters
Hands-on time: 10 minutes
Total time: 4 to 5 hours


  • 4 lb raw chicken bones
  • 1 yellow onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 stalks celery, roughly chopped
  • 8 to 10 whole black peppercorns
  • 3 sprigs fresh thyme
  • 2 dried bay leaves


  1. In a large stockpot, combine all ingredients. Add enough cold water to cover by at least 1 inch, about 6 liters. Bring to a boil, reduce heat to medium-low and simmer gently for 3 to 4 hours, skimming stock often with a ladle to remove any foam (fat or protein from the bones) that rises to the surface.
  2. Place a fine mesh sieve over top of a separate large stockpot or bowl and strain stock through sieve, discarding solids. Let cool to room temperature, about 30 minutes. Refrigerate until chilled. With a spoon, scrape off any solid fat from the surface and discard. Transfer to a re-sealable container, allowing extra space for liquid to expand.

Video: Chicken Stock

Tired of buying endless boxes of broth? Make your own! Chef Jo prepares a simple chicken stock that's freezable and full of flavor.