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+ servings

Chicken Stock

Chicken Stock — easy homemade chicken stock with full, rich chicken flavor that adds depth to your every dishes.
Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 15 -20
Author Imma


  • 2 pounds chicken parts such as wings, bones, legs, or thighs
  • 1 large yellow onions diced
  • 2 large carrots diced
  • 1 large parsley sprig
  • 2 large celery ribs diced
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 crushed medium cloves garlic
  • 20 cups water


  • You may begin by browning the chicken in the oven for about 30-40 minutes or doing it stove top- Add about a tablespoon of oil to large pot about 7-8 quart stock pot brown chicken until brown.
  • Add the onions, garlic, thyme, celery, parsley and bay leaves; cook and stir for about 2 minutes. If they scorch or start to burn just add a bit of water and scrape up all the bits.
  • Add remaining ingredients to the pot with about 20 cups of water. 
  • Bring to a boil, Reduce heat to low, and simmer uncovered for 3-4 hours. Add more water if needed.