Chicken Stock
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  • 5 lbs. chicken carcasses, bones, or wings
  • 3 large onions, roughly chopped
  • 3 large carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 bay leaves


  1. Preheat oven to 400°
  2. Spread chicken carcasses, onions, carrots and celery on cookie sheets and roast in preheated oven for 20 minutes.
  3. Place carcasses, aromatics and bay leaves in stock pot. Cover with 4 qts water.
  4. Bring to a simmer (DO NOT BOIL!) and allow to cook for 1 hour. Skim foam through the cooking process, but avoid stirring.
  5. At 1 hour, strain stock into a second stock pot. Allow to cool and, if desired, remove any fat that rises to the top before using.


No salt? No pepper? A stock is meant to be a base for soups, sauces, etc. and therefore, is unseasoned in the cooking process. This gives the cook complete control over the seasoning of their dishes.