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Chicken Stock

Stock broth

  • Bones and/or other chicken parts of 1 chicken, or 1-2 lb. bones
  • 1 onion, peeled and quartered
  • 3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 3-4 sprigs of fresh thyme
  • 2 tsp peppercorns
  • 4-5 quarts water
  • ¼ bunch parsley

Bring bones and water to a boil in a large stock pot.  Skim off foam and discard. Add onions, carrots, celery, thyme, and peppercorns.  Bring back to boil, then cover and reduce heat to simmer 4-12 hours. Add parsley during the last hour of cooking.  Strain bones and vegetables from liquid and discard.  Place stock into the refrigerator and let fat congeal overnight.  Skim off fat and discard.  You can freeze broth for up to 3 months.

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  • Thanks Andrea. I was looking for a good bone broth for my mom and here it is. 🙂

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  • Joannie Ungerleider

    Andrea, thanks so much for introducing me to bone broth (chicken). I use it as a soup for breakfast with vegetables and chicken. This just nourishes my soul and keeps me balanced with no cravings for sugar (YAY!). This is absolute wonderful in the winter or anytime for that matter. Better than eggs in terms of feeling nourished.

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  • Pennie

    Today I am making chicken broth Andrea. And just to get the exact amounts and boiling time I come to your site to get answers, as always. 😀 Yeeyyyyy and Hurrayyyy!!!

    • @disqus_wejglEsU5v:disqus awesome! Enjoy the stock. It’s the perfect time of year for it.

      • Pennie

        I so agree! So wonderful to make my own stock. I wrote broth before but it should be stock.