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uncooked Chicken potatoes carrots and herbs in a pot

Chicken Stock

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  • Author: Shelly


There is nothing like Homemade Chicken Stock. Once you start making it yourself you’ll never go back to store bought. It’s a process, but so worth it!


  • 3 (5 pound) whole roasting chickens, bag of giblets discarded
  • 8 whole carrots, unpeeled and halved
  • 4 medium yellow onions, peeled and cut in half
  • 6 celery stalks, cut in thirds with leaves
  • 30 sprigs fresh thyme
  • 25 sprigs fresh parsley
  • 10 fresh sage leaves
  • 1 head garlic, unpeeled and cut in half
  • 7 quarts water
  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon whole peppercorns


  1. Place chicken, carrots, onions, celery, thyme, parsley, sage, and garlic in a large (18 – 20 quart) stock pot.
  2. Add in water, salt, and peppercorns. Heat over medium-high heat until boiling. Reduce heat and simmer for 4 hours uncovered. Skim off the foam and discard as the stock boils.
  3. After 4 hours, use a slotted spoon and remove all the solids from the pot and discard. Strain the stock through a sieve or colander to remove any small remaining solids. Cool stock before storing.
  4. Recommended – chill the stock overnight and remove the fat that forms on top. Store in the refrigerator or freeze for up to 30 days.


Stock will solidify in the refrigerator creating a gel-like texture. This is due to the collagen extracted from the bones as you boiled the stock. Once heated it will become liquid.

Refrigerate for up to 4 days.

Freeze in large zip-top bags to save space!

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