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Make This Back-Pocket Chicken Stock All Year Long


Simple ingredients and a handful of steps make the recipe a household staple.

When it comes to home cooking, there’s nothing like a homemade stock to upgrade a standby soup or stew. Yet making stock at home often feels intimidating, thanks to long lists of ingredients and lengthy cooking times.  Never fear, home chefs! This simple recipe only requires eight or so ingredients, including the chicken, and is largely hands-off. After you throw the bits and bobs together in the pot, kick back for a few hours with a good book or television show. By the time you return, you’ll have a savory, simmering stock that’s ready to enrich soups, risotto, and even vegetables.

Homemade Chicken Stock

Courtesy of Chef Jennifer Abelton, The Helm


5 lbs of chicken parts (wings, backs)


2 onions quartered, first layer of peel removed
3 celery stalks, cut in half
3 large carrots, peeled and cut in half
½ bunch of parsley
¼ teaspoon on peppercorns
3 garlic cloves
Herb of your choice (thyme, rosemary, sage)


Saute onion, celery, and carrots over low heat until they begin to sweat. Add the rest of the ingredients. Finish with three quarts of cold water. Allow water to simmer for a few hours until the liquid is reduced by a quarter. Add salt to taste.

Make It: Want to use the stock in a dish? Swap out the beef stock in this Amber Ale French Onion Soup Dip recipe for a party platter that your guests will love.

Related: Hudson Valley Chefs Reveal Their From-Scratch Cooking Secrets