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Homemade Chicken Stock

Prep Time5 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: chicken stock
Servings: 4 quarts of stock


  • 2 tablespoons olive oil
  • whole chicken
  • 2 large carrots (chopped in large chunks)
  • 1 large onion (chopped in large chunks)
  • 2 celery stalks (chopped)
  • 4 quarts water
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon peppercorns
  • 2 springs of fresh rosemary


  • Drizzle 2 tablespoons of olive oil in a large pot or dutch own. Then put the chicken backside down into the pan and let it brown on medium-high heat for 8-10 minutes. Then flip the chicken over and let it brown for another 5 minutes.
  • Add the chopped vegetables to the pan.
  • Add the water to the pot. Make sure it is enough to cover the chicken.
  • Add the bay leaves, rosemary, salt and peppercorn.
  • Bring it to a boil and then lower the heat to a simmer for about 2 hours.
  • Remove the chicken and set aside to cool. Later you can shred the chicken and use it for another dish if you would like.
  • Strain out the vegetables and place chicken stock into containers. Let it cool on the counter top for about 30 minutes before placing into the fridge.