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Homemade Chicken Stock

Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Servings: 5 -6 quarts


  • 2 5- pound whole chickens
  • 3 yellow onions skins left on, quartered
  • 3 large carrots cut in half
  • 2 large parsnips cut in half
  • 2 stalks of celery leaves left on, cut into thirds
  • 1/2 fennel bulb
  • 1 head of garlic skins left on, cut in half
  • 10 sprigs of parsley
  • 10 sprigs of thyme
  • 10 sprigs of rosemary
  • 5 sprigs of dill
  • 2 bay leaves
  • 2 tablespoons whole black peppercorns
  • 1 teaspoon kosher salt
  • 5 quarts of filtered water


  • In a very large soup pot (I used a 10 quart stock pot), add the chickens. On top add the onions, carrots, parsnips, celery, fennel, garlic, parsley, thyme, rosemary, dill, bay leaves, peppercorns and salt. Cover with water so that everything is just submerged. You may need more or less than 5 quarts of water.
  • Place the pot on the stove and bring to a boil. Lower the heat so that the stock simmers and simmer for 5-6 hours, skimming the fat that accumulates at the top periodically.
  • Remove from heat and let stand for about an hour, or until it's comfortable to handle. Pour the stock through a colander into a large bowl. Then, with a cheesecloth fitted over a mesh strainer, strain the chicken stock again, into another large bowl.
  • Set aside to cool completely, then portion out into freezer safe containers. You can refrigerate the chicken stock for about a week or freeze it for up to three months.


I used whole chickens for this recipe as I think they extract the most flavor into a chicken stock. Chicken carcasses, breasts, wings, or thighs may used instead.
Not skimming the fat off the top during the simmering process isn't 100% required, but you will have a cloudier stock when all is said and done.