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Homemade Chicken Stock in a cast iron pot

Homemade Chicken Stock

  • Author: Shelagh
  • Prep Time: 1/2 hour
  • Cook Time: 4-5 hours
  • Total Time: Over 2 days
  • Yield: 4 quarts 1x


You will want to pick up some cheesecloth to strain out all the lovely bits and pieces once it’s cooled. You can usually find it at your local hardware store (I know Ace always has it) or you can order on Amazon. Be sure to get an all-cotton version, trim to fit your colander.



1 (3 ½- to 4 ½-lb) whole chicken (or chicken bones you’ve saved from a roast chicken)

23 celery ribs, cut into 2-inch lengths

3 carrots, quartered

2 medium onions, left unpeeled (trim the ends off) and quartered

1 whole head of garlic, unpeeled and cut horizontally

1/2 bunch fresh parsley

10 sprigs of fresh thyme (or 1 teaspoon dried thyme if you don’t have fresh)

2 bay leaves

2 teaspoons whole black peppercorns

4 quarts cold water (approximately) to cover

2  teaspoons kosher salt (affiliate link)


Put ingredients in an 8 to 10-quart pot, cover with water by 1-inch. Bring to a boil and skim gray froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally. After approximately 1 hour, remove the chicken and cool for a bit. Remove meat from bones (save for salads and sandwiches throughout the week) then put bones and skin back in the stock and continue to simmer for another 3-4 hours.

Remove bones, strain through cheesecloth and colander into another large pot. Refrigerate, and when the stock is chilled, skim fat from the top. Another way to do this is to put it all in the fridge (or back porch during the cold of winter, when temps are at least beneath 38˚) then stain everything once chilled.

Note: Stock can be chilled in fridge 3-5 days or frozen for 3 months.

Keywords: homemade chicken stock, bone broth, chicken bones, chicken, carrots, easy, slow cooker, nutritious, comfort food

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