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Bowl of chicken stock

Chicken Stock from Scratch

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  • Author: Andrea Sprague
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes


This is a combination of a fantastic chicken bone broth and a vegetable stock. I use this as the base for all my soups as well as sipping on it alone during cold winter months. It is full of minerals and nutrients, plus the gelatin from the bones. The process of letting the chicken simmer for a few hours first helps to get the most out of the bones, without overcooking the vegetables.



5 lb chicken bones, can be made up of wings, necks, legs and backs

2 medium yellow onions, peels removed and chopped into quarters

5 medium carrots, chopped into quarters

5 celery stalks, chopped into quarters

1 leek, well washed, white and light green parts, cut into 3 inch pieces

1 small celery root, peeled and cut in large chunks

1 fennel bulb, fronds removed, cut in large chunks

6 medium garlic cloves, peeled, left whole

6 sprigs thyme

10 sprigs parsley

3 grams dried mushrooms

15 peppercorns

12 Juniper Berries

2” piece Kombu

2 bay leaves


  1. Place chicken parts in large stock pot and cover with water to about 3 inches above the chicken. Place over high heat. Once the water comes to a boil, (about 20 minutes) reduce heat until gently simmering. Let simmer 4 hours. While chicken is simmering, gather the rest of the ingredients in a large bowl and set aside.
  2. At the end of 4 hours, add the remaining ingredients and fill the pot with more water until the vegetables are covered with about 3 inches of water. Bring heat back up to high, and bring to a boil, once boiling reduce heat to about medium, or to where the water is gently bubbling. Let simmer for 2 hours.
  3. Remove from heat and let cool about 1 hour on the stove. Strain the stock by pouring through a chinoise, or fine mesh strainer into a heat resistant container. This could be another large pot, do not go directly into something plastic while the stock is still hot. If you do not have a fine mesh strainer, line a regular strainer with cheesecloth and pour stock through.
  4. If you have a layer of fat at the top of the stock, pour into a gravy separator, (you know, that thing you use only once a year on Thanksgiving?) This helps to separate the fat from the stock.  If you do not have one of these, it is ok, the fat with harden once in the fridge and can be spooned off the next day before final storage in the fridge or freezer.
  5. Pour strained stock into desired containers, glass mason jars work great.
  6. Leave containers on the counter to completely cool, about another hour. Cover and place in refrigerator.  If you are not going to use stock within the next 5 days, place in the freezer until ready to use. Will last about 5 days in the fridge and 3 months in the freezer.