Easy Homemade Chicken Stock Recipe

Step 1

Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot. Add 12 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary.

Step 2

Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.

Step 3

Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for up to 3 months.