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Real Chicken Stock

Rated as 4.79 out of 5 Stars

"Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock."
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4 h 15 m servings 24
Original recipe yields 10 servings (2 1/2 quarts)


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  1. Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 2 inches. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.
  2. Add the celery, carrots, and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns, and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh strainer lined with cheesecloth. Season to taste with salt.


  • Cook's Note
  • I've found that a great way to save chicken stock is to buy some plain old ice cube trays that you use especially for stock. Each ice cube turns out to be approximately 1 to 1 1/2 ounces. Freeze the stock into ice cubes and store in a plastic zipper bag in freezer. This way when a recipe calls for 6 ounces of stock, you just pull 6 ice cubes out of the freezer.
  • Editor's Note
  • Chill the stock and remove the solid fat that forms on the top, if desired.

Nutrition Facts

Per Serving: 24 calories; 0.2 5.2 0.9 0 38 Full nutrition

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Read all reviews 11
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Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and ev...

I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.

This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use...

This recipe produces a good stock but seems overly fussy. Most recipes put all the ingredients in together. If all of the solids are going to be strained out, why bother with tying herbs up in ...

A bsic stock recipe to which I also added fresh sage leaves. Homemade stock is always great to have on hand and really SOOOO easy to make many quarts to freeze for fresh homemade stock anytime ...

i also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.

I have been making stock like this for years! I always have everyone I know save their turkey carcass after Thanksgiving for me. I roast the bones and veggies to a deep brown color as it enriche...

vary Good

In terms of ingredients, this recipe is almost identical to what I do. The biggest difference is that I use a pressure cooker which speeds cooking time considerably. I also add more garlic becau...