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Basic Chicken Stock

Basic Chicken Stock

Homemade chicken stock or broth is so much better than store bought! Just one of those basic recipes that is good to have around, especially to use up leftover/less than perfect produce and/or after you've done a delicious roasted chicken!
Keyword chicken stock
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 cups
Author Ian Wickman


  • 1 each cooked chicken carcass, meat removed (perhaps after my grill roasted chicken)
  • 13 cups water
  • 1 tsp salt (this will be pretty low sodium but when using in your final dish you can always add more salt)
  • 1 each carrot (or a bunch of carrot trimmings)
  • 1/2 each onion (or a bunch of onion trimmings)
  • 1 cup celery (or trimmings from 1 bunch of celery)
  • 3 cloves garlic (don't even need to peel if you don't want, just smash a bit)
  • 3 sprigs thyme (optional)
  • 2 tsp black peppercorns (optional)


  • Add all ingredients in large pot and bring to a boil. Simmer for 2+ hours, stirring occasionally.
  • Remove from heat and let cool a bit. Strain into large bowl and/or mason jars. Use immediately, refrigerate and save a few days, or freeze for later use!


Admittedly not much of a recipe because you can basically you can use more or less whatever you have around or what you want. Bay leaves, star anise, peppercorns, sage, so many options to flavor a base stock. Also, this is such a useful tool to have around and a fantastic way to reduce your food waste!