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Homemade Chicken Stock


Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups.

  • Yield: Makes 5 quarts

Source: Martha Stewart Living, October 1999


  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh dill, or 2 teaspoons dried dill
  • 6 sprigs fresh flat-leaf parsley
  • 2 dried bay leaves
  • 2 leeks, washed, white and pale-green parts only, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 four-pound chicken, cut into 6 pieces
  • 1 1/2 pounds chicken wings
  • 1 1/2 pounds chicken backs
  • 12 cups (two 48-ounce cans) canned low-sodium chicken broth


  1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.

  2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for three days or frozen for four months. Refrigerate for at least eight hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Cook's Notes

Stock my be frozen up to four months.

Reviews Add a comment

  • masama_936088
    4 APR, 2013
    I agree...chicken broth to make chicken broth? I will make ir just with water and will let you know. What about salt pepper etc?
  • c1plas
    14 JAN, 2013
    This recipe is in her comfort food book and is used for the Matza Ball soup recipe, It's gorgeous, i love this recipe am actually gonna make tomorrow :.)
  • MS10996143
    8 DEC, 2012
    I am just reading the recipe to make stock, and it says add stock in the ingredients??? I don't understand. Did you mean water maybe? Please let me know..Thanks. N
  • LoIDo
    13 FEB, 2011
    I've been known to use canned/boxed chicken stock in a recipe. But when I search for a recipe for *Homemade* Chicken Stock, having the main ingredient be canned chicken stock is unacceptable. This recipe makes 5 quarts. That's 20 cups. And this recipe starts out with 12 cups of canned broth. Sorry, but that's just cheating. Where do you get off calling this "homemade"?
  • mosleymcgrath
    27 FEB, 2009
    Chicken stock and soup are best if "double" strength, therefore using canned broth instead of water results in a richer broth.
  • Janna1
    26 FEB, 2009
    SOMERSIZING- I'm not sure what happened to my e-mail but the unscrambled words are: I've, there are and don't-if this gets messed up sorry
  • Janna1
    26 FEB, 2009
    SOMERSIZING- A lot of major food stores are now carrying different stocks. In n n n n n ve seen chicken along with turkey, beef and veggie. Theren n n n n n re great in a pinch or if you just donn n n n n n t feel like making it yourself. Just check the ingredients for sodium levels-some are high.
  • CKLee
    26 FEB, 2009
    err, why would i need canned chicken broth to make chicken stock?? last time i checked stock was made with water! if you use canned broth you don't know what kind of chicken parts went into that and what kind of life those chickens had...i would usually use celeriac instead of celery, and add an onion to the stock base.
  • Twizz1ler
    26 FEB, 2009
    When I have a recipe that calls for chicken broth - do I water down the chicken stock? I know stock tends to have a stronger flavor
    16 JAN, 2009