Homemade Chicken Stock

5 from 6 reviews


  • 1 chicken carcass (or 23 chicken backbones or 1 turkey neck)
  • 4 cups vegetable trimmings
  • 4 quarts water
  • Optional spices: 1 bay leaf, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, extra garlic cloves, 1 teaspoon salt (or more), 2-3 parsley sprigs
  • 2 cups ice cubes (2 big handfuls)


  1. Put everything except ice in a large pot or in a pressure cooker.
  2. If using a pot: Cover and bring to boil over high heat. Turn heat to medium-low and keep at a strong simmer for one hour, partially covered.
  3. If using a pressure cooker: Seal the lid, bring up to pressure over high heat. Cook for 10 minutes at 15psi, turn off heat and release pressure.
  4. Cool quickly by adding about two cups of ice cubes. Strain through a sieve or fine colander into pint or quart-size containers. Refrigerate until cool.
  5. (Once cool, you may remove some or all of the chicken fat that has set on top for a low-fat stock.)
  6. Cover and freeze up to 3 months, or refrigerate up to one week.

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