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Chicken Stock - Basic

It occurred to me that someone may need a very basic chicken stock recipe. Here is the one I use ... you can add or subtract to make it your own. And, we all know of 1,000 uses for chicken stock. Get out your great big stock pot, and make a little room in the freezer.
Course Main Course, Soup
Servings 6 Quarts
Author E. Marie


  • 3 large chickens
  • 3 yellow onions quartered
  • 6 carrots quartered
  • 4 ribs of celery quartered
  • 4 parsnips quartered
  • 20 sprigs of parsley
  • 20 springs of dill
  • 15 sprigs of thyme
  • 1 full head of garlic cut in half
  • 2 T kosher salt
  • 2 T whole peppercorns
  • 7 quarts water


  1. Throw everything in the pot, boil. Turn down to simmer and cook for 4 hours, uncovered. Skim during cooking. Strain through a strainer lined with cheesecloth. Cool to room temperature; transfer to jars; freeze