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  • Nicole Cook

Homemade Chicken Stock

Cook Time: 3 hours

Prep Time: 5 Minutes


3 chicken legs, skin on

3 chicken thighs, bone on, skin on

1 sweet onion, cut in 1 inch pieces

4 celery stalks, cut in halves

4 garlic cloves

2 large carrots, cut in halves

7 fresh thyme springs

2 tbsp salt

1/2 tbsp pepper


  1. Fill a large soup pot with 3.7 liters (16 cups) of water and bring to a boil. Add all the ingredients and simmer on low for 3 hours.

  2. Strain the stock and now you are ready to use it or store it. Freeze, refrigerate (4-5 days), or can your stock to use at a later time.

  3. Reserve the chicken if desired. I will discard the bones and skin but shred the chicken and use for a soup or pot pie.


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