Chicken Stock

After making the roast chicken the other night Dan decided that he wanted to try to make some chicken stock for the first time.  We’re both really excited about the idea of using the whole entire bird.  Plus, we use so much chicken stock that it is kinda nice to replace some of that with our own.  I’m glad I was home while Dan was making this because it made the house smell amazing! 


Dan used a super easy Naked Chef recipe (can you tell we love these cookbooks?)



  • Leftover chicken carcass
  • A half of a head of garlic-broken into pieces but not peeled
  • 5 pieces of celery, chopped
  • 2 leeks, chopped
  • 2 onions, chopped
  • 3 bay leaves (not chopped)
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh parsley
  • 5 sprigs fresh thyme
  • 5 whole peppercorns
  • 10 1/2 pints of cold water


Find your biggest stock pot and add all the ingredients except the water.  Add the cold water and bring the mixture to a boil.  Once it reaches a boil, turn the heat down to a simmer.  Simmer for about 3-4 hours and occasionally skim the top.


Once it finishes simmering pour the mixture through a fine sieve.  Let the stock cool for about a half hour before refrigerating.  The stock should be slightly amber and clear. 


The stock will last in the fridge for 4 days and in the freezer for 2-3 months.


Nets 7 pints