Basic Chicken Stock


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Basic Chicken Stock

About 6 cups Easy
0.0 2
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Ingredients (9)

  • 1 roasted chicken carcass (see Game Plan note)
  • 1 tablespoon olive oil
  • 3 quarts (12 cups) water
  • 1 medium carrot, peeled and coarsely chopped
  • 1 medium celery stalk, coarsely chopped
  • 1/2 medium yellow onion, coarsely chopped
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns


Making your own stock tastes better, and it’s as simple as it gets.

Game plan: You’ll need to make a roasted chicken before you begin.

This dish was featured as part of our Recipes for Passover photo gallery.


  1. 1Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
  2. 2Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
  3. 3Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
  4. 4Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
  5. 5Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer. Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)
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