Chicken Stock
Chew On This TV / Eat Your Words / Recipes / Soups and Stock

Big Ole Pot of Chicken Stock

Do you ever roast chicken? What do you do with the backbone and ribs after you carve that roast chicken? If you throw them away, boy do I have a bone to pick with you! Save those bones from your carved chickens and make this big ole pot of chicken stock!


Chicken Stock


What’s the difference between chicken broth and chicken stock? They’re interchangeable in recipes, so why two different names for the same thing? Well, they actually are a bit different….

Broth is made by simmering meat in water, which can then be eaten or used in another recipe.

Stock is the product of simmering the bones in water…which is great, I love using every part of the bird!

I like to buy my chicken whole and roast it. After I carve my chicken (or turkey), I’m left with the neck, back and ribs which I freeze until I’m ready to make a big pot of stock. Making the stock myself is easy and it’s so much better than the store-bought stuff. Not only is it less expensive, but I can control the salt and the overall flavor with the mix of vegetables and herbs I use.




Chicken stock is great to cook your rice in, to make gravy with, in a quick pan sauce and of course as a base for many soups! I also cook my favorite spicy pinto beans in this stock!

Chicken Stock


Here’s how I do up my chicken stock…

Chicken Stock

Use this stock as a base for your soups, to cook your rice, in sauces and gravy. Portion and freeze it so you always have some on hand!

Servings: 8 quarts
Author: Isis
  • 5 - 6 lbs chicken bones I use the backs and breast bones left from my roasted chickens
  • cold water enough to cover the bones by about 2"
  • 3 cups celery chopped
  • 3 cups carrots chopped
  • 3 cups onions chopped
  • 2 leeks chopped
  • 2 tsp peppercorns
  • 2 bay leaves
  • 1 small bunch fresh parsley
  • 1 small bunch celery leaves
  1. Place the bones in a stock pot
  2. Cover the bones with cold water
  3. Bring to a simmer over medium heat
  4. Chop the celery, carrots, onions and leeks into about 1/2" pieces
  5. Allow the stock to simmer about 30 minutes, skimming the surface occassionally
  6. Add the celery, carrots, onions and leeks
  7. Simmer 1 hour or so, skimming the surface as needed
  8. Add the peppercorns, bay leaves, parsley and celery leaves
  9. Simmer another 30 minutes
  10. Skim the surface again to remove as much fat as possible
  11. Remove the large solids from the stock and then strain
Chicken Stock
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January 27, 2018