Chicken Stock

  • Author: Flavia Scalzitti


  • Bones from 1 roasted chicken, skin and meat removed
  • 2 small yellow onions (or 1 large onion), washed and cut into quarters (unpeeled)
  • 4 large carrots, washed, trimmed and cut in half
  • 4 large celery stalks, washed, trimmed and cut in half
  • Handful of Italian flat leaf parsley, washed
  • 1 teaspoon whole black peppercorns
  • 6 quarts cold water


  1. Place the chicken bones, onion quarters, carrot halves, celery halves, parsley, and peppercorns in to a 6-quart stock pot.
  2. Fill the stock pot almost to the top with cold water. Set the pot over medium-low heat and cover it partially with the lid. Let the stock simmer gently for 2 – 2½ hours until the stock has turned a deep golden color and is fragrant. As the stock cooks, use a spoon to skim off any “scum” that rises to the top and discard it.
  3. Once the stock is finished cooking, turn off the heat. Use tongs to remove the larger bones and vegetable pieces from the pot and discard.
  4. Set a fine mesh sieve  over a large heat-proof bowl (stainless steel works well) and carefully pour the chicken stock through the sieve and into the bowl. Note: If your sieve does not have fine mesh, use a piece of doubled cheesecloth to line the sieve.
  5. Let the stock cool completely to room temperature before ladling it into freezer-safe containers.


  • The quantities listed in the recipe are for a smaller batch of chicken stock using a 6-quart stock pot.
  • If you are freezing the chicken stock, use it within 3 months.
  • When storing liquids for freezing, be sure to leave headspace to allow the liquid to expand as it freezes.