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How to make restaurant quality chicken stock

How to Make a Basic Chicken Stock


  • 1 Cooked Chicken carcass, bones and/or giblets, meat mostly removed
  • 12 Onions, quartered
  • 2 Stalks Celery, chopped including leafy parts
  • 2 Carrots, peeled and chopped
  • 2 Cloves Whole Garlic
  • 1012 Whole Black Peppercorns
  • 1 Bay Leaf
  • Few sprigs of fresh parsley or thyme (tied together for easy removal)


  1. Remove all skin and most of the meat from the bones/carcass of the chicken. Clean it thoroughly.
  2. Make a bouquet by wrapping Bay leaf, thyme and parsley in cheesecloth, or tie with string.
  3. Place all the bones in preferred vessel (stockpot, slow cooker or instant pot)
  4. Fill with enough water to cover the bones by 2″.

Slow cooker:

  1. Add the remaining ingredients and cook on low for 6-18 hours adding more water if necessary, stirring occasionally to break it down.

Stove Top:

  1. Place everything in a large stockpot or Dutch oven and bring to a high heat, avoiding boiling. Simmer for a few hours, occasionally skimming the top until the vegetables are completely tender and the taste is what you are looking for.
  2. Strain the broth in a large bowl with a colander or fine strainer. You may need to strain it twice.
  3. If not using immediately, the broth may be frozen for up to 3 months or refrigerated for 7 days.


  • Serving Size: 1

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