Chicken Stock

I find comfort in making foods from scratch. Each ingredient has its own special purpose, and they all work together to create the perfect medley of tastes and smells. Chicken stock is a staple in my home, and it’s an item that everyone should know how to make.

A homemade stock can really brighten up a typically ordinary dish. For the longest time, I had no idea what the difference between stock and broth was. It’s pretty simple- stock is made with bones, and broth is made with meat. Stock is a rich addition to any soup, gravy, or casserole. It also comes in handy when we are called to fast, or when we choose to for growth in spiritual discipline. It is a delightfully nutritious beverage to aid in sustaining our energy during liturgical seasons of abstinence.

Chicken Stock


You will need:

  • 1 whole chicken (~7 lbs)
  • 10 sprigs of parsley
  • 10 sprigs of thyme
  • 5 sprigs of dill
  • 2 onions, skin on, quartered (the skin will turn the stock brown)
  • 3 carrots, skin on, cut in half cross ways
  • 1 head of garlic, skin on, cut in half
  • 2 stalks of celery, cut into thirds
  • 2 tsp salt
  • 2 tsp whole peppercorns

Add all of the ingredients to a large stock pot (you want to aim for a pot with 8-12 quart capacity). If you cannot fit it all into your pot, try butchering the chicken to individual pieces.

Add in 3-4 quarts of water, bring to a boil, reduce to a low simmer, and let this hang out for ~4 hours uncovered. Turn off the heat, and carefully remove the solids. Strain the liquid into quart containers, and let it cool overnight in the fridge. The fat will accumulate at the top and solidify as the stock cools. You can remove it with a spoon and discard, or you can keep it and use it for cooking. Totally up to you! The stock will be gelatinous, and that is exactly what you want. This recipe will yield 3-4 quarts depending on how much water you were able to fit into your stock pot



If you don’t plan on using this immediately, pop it in the freezer. I transfer a container from the freezer to the fridge at the beginning of the week slowly thaw so it’ll be ready for me when I need it. I use stock quite often, so having a quart ready to go is convenient for me. I also keep the salt very low in this recipe. I prefer to salt my dishes as I’m cooking.

I hope you love this recipe. It is simple, and it makes a wonderful addition to your cooking repertoire.

Lots of love and many blessings,


The law of the LORD is perfect,
refreshing the soul;
The decree of the LORD is trustworthy,
giving wisdom to the simple.

Psalms 19:8


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