how to make chicken stock

How to Make Chicken Stock

It’s wonderful to be back at home with my family and kitchen.  I’ve made myriad soup stocks these last few days in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week.  We’re recovering quite quickly.

To create a bit of variety, I decided to make a roasted chicken stock last night and of course consulted one of my favorite books, Joy of Cooking.  The recipe below is based upon the one in that book.

How to Make Chicken Stock
  • 1 chicken carcass (I made Chipotle Orange Chicken; used the carcass after we dined on the meat)
  • 3 quarts cold water
  • 1 onion, halved
  • 4 carrots, cut into 2 inch pieces
  • 10 cloves garlic, no need to peel
  • ¼ cup parsley, finely chopped
  • 10 sprigs fresh thyme
  • 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  1. Place the chicken carcass in a large stockpot with the water
  2. Bring pot to a boil and then reduce to a simmer
  3. Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet
  4. Roast at 400° for one hour
  5. Add roasted vegetables to stock, then add parsley, thyme, celery, bay leaves, and apple cider vinegar
  6. Simmer stock one more hour then cool and strain into glass mason jars
  7. Drink alone or use for soups and sauces
  8. Fill 1 quart mason jars with 3 cups of stock each, leaving 1 cup space in each jar for expansion in freezer
  9. Freeze stock in jars

I do have a recipe for a quick and easy chicken stock (that uses everything in the bottom of the vegetable drawer) which I will be posting here this fall or winter.  In the meantime, I hope you enjoy learning how to make chicken stock!

how to make chicken stock


  1. Christine Keener says

    I have never made this before so after I have made it and put into the jars how do I store it and how long will it be good for? thanks

    • Elana Amsterdam says

      Hi Christine, I’ve updated the recipe above with storage instructions. In my fridge this stock lasts for around 3 days. In the freezer it stays good for a couple of months :-)

  2. Ashley Breton says

    This was delicious!! I made it with our leftover turkey, added more water & ACV, also added a little salt & pepper. But what I think made this special was the roasting of the vegetables, I’ve never done that before and I think it really added to the flavor. Thanks Elana!

  3. says

    As an acupuncturist, I was taught that the healing properties are in the marrow, so the bigger bones (like the legs) should be thrown in there as well, and simmered until the bones are so soft, the marrow comes out. THAT is where the healing medicine comes from. Maybe more water, and a few hours, not just one… Though I have never thought of roasting the vegetables first, then throwing them in. Very creative!

  4. says

    I love to make by own broths. I usually add 1 T. of cider vinegar to the water –I have read that it helps leach minerals out of the bones–wonder if that is true, but I do it! I also roast meaty venison and beef bones before boiling to make a richer flavored stock.

  5. says

    I do love to make bone broth! I use 1-2 TBSP of cider vinegar to help leach the minerals out of the bones –at least that what I have heard it does! I usually use just 1 T. so it won’t affect the taste. I also love to roast meaty venison or beef bones in the oven before I make beef stock.

  6. Megs says

    I just made a big batch – I cook mine for 24 hours on a low simmer. I save all my veggie scraps (onion bums, carrot ends, used bay leaves, half smashed garlic cloves, celery bits that are inedible etc) and all my chicken bones for a few weeks (or months) in the freezer, then when I know I’ll be home, I can throw a batch (or two) on to cook (I use a tbsp of vinegar also to help leech the minerals). Then I strain it, add Himalayan Pink Salt and freeze the stock to use as I need it. The best part is it’s FREE since all that stuff would have gone to garbage or compost otherwise! I figure each batch is the equivalent of $30-$40 worth of store bought organic broth BUT it’s SO much better for you homemade. Win/Win!!!

  7. Karen says

    I add the ACV like the other folks…plus I roast the carcass after deboning it to bring out more flavor. And I add chicken feet for more gelatin and flavor. LOVE chicken stock!

  8. Angela P says

    How do you store your stock in the freezer? Do you put the mason jars in without lids, then put the lids on once it has frozen? I just made a double batch of this delicious stock and I want to make sure I don’t end up with a huge mess. Thanks to whoever responds!

    • ~M says

      When I store my chicken stock in mason jars in the freezer, I just fill up the jar to the “freezer line,” affix the 2-part lid, wait 1-2 hours to let the stock cool, and then put in the freezer. I haven’t had one burst on me yet. If your jars don’t have a freezer line, I’d suggest leaving about 1-2″ of headspace to allow for expansion. You could always try one and see. Good luck!

  9. Fernanda says


    Pour into ice cube trays and freeze, then transfer the ice cubes to a plastic bag in the freezer :)

    This is also a great technique for storing lime juice (for times when it is not in season).


  10. ~M says

    I’ve never made a roasted stock, but I usually roast my onion halves or quarters over an open flame on my gas stove until they get those charred/caramelized bits and then they go into the soup pot. My former babysitter, who is Polish, used to make our soup with this technique.

    I noticed that you seem to use parchment paper in many of your baking sheet-in-the-oven recipes, and was wondering if you’ve ever tried a silpat-type liner, or, what your thoughts are on those.

  11. says

    So, what is the best way to store this delightful stock? I want to make some and store it away for winter, but have limited freezer space – can I can it safely? Thanks for a GREAT GF blog, you’re recipes not only inspire but add so much variety to my otherwise dull and lifeless diet!

  12. Andrea says

    You know, I have done this with the vinegar, but my family can taste it (even that tiny amount) and then they don’t want to consume it. I’ve decided it’s probably better to leave it out for us, so that they will actually enjoy the taste. If you have any tips for hiding the vinegar taste, I’d be interested.

    • ~M says

      What types of vinegar have you tried? I’ve had the best results with Bragg’s raw apple cider vinegar but have seen recipes with white vinegar and even balsamic vinegar.

    • BeeMamma says

      I use the juice from a lemon instead. It is the acid that dissolves the minerals…remember high school chemistry? It works great, and leaves no vinegar taste.

  13. says

    I just wanted to say that I received your cookbook in the mail today and I am so excited to try all the new recipes! What a beautifully designed cookbook and the recipes blew my mind. I never knew that almond flour could be used for so many dishes. Thank you so much for putting this together, I will cherish it!

  14. says

    I hope that you get to feeling better soon!

    I have been thinking about making my own stock lately but haven’t gotten around to it. I know that it will taste better and be much less exspensive, I need to just bite the bullet and do it, especially now that cooler weather is here.

  15. says

    I’ve been making chicken stock for the last two weekends. There’s something so grounding about using homemade stock in my cooking. And, my husband can really tell the difference in the taste.

    I started buying glass jars instead of SnapWare and I love it. There’s some things that are staying in my Snapware, but most of it is in glass. It just feels better this way.

  16. Stacie K says

    Glad you made it home safely. So happy your book signings went well. Thanks for the stock recipe. I have been browsing through cookbooks lately looking for stock recipes. I will try this one, sans garlic, since that is on my new-vast-list of food intolerances, along with almonds, olives, tomatoes, and many other sad omissions. I think roasting the vegetables will surely add richness to this stock. Thanks! Hope you are feeling top-notch again soon.

  17. Nancy O says

    Adding a tablespoon of vinegar to the pot draws the calcium and other minerals out of the bones. Simmer 12-24 hours and the bones just disintegrate because all those good minerals are in the broth and not in the bones anymore.

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