Chef John’s Homemade Chicken Stock
Make your own chicken stock for a rich taste and gold color.
It uses basic parts of the chicken and fresh vegetables. This process takes time but yields a good result.
By Nadia Kovalenko
Posted October 16, 2026Share
Time
Calories
Servings
Difficulty
Description
Make your own chicken stock for a rich taste and gold color.
It uses basic parts of the chicken and fresh vegetables. This process takes time but yields a good result.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 8
3 pounds chicken necks and backs
1 large onion, skin on, sliced into 6 segments
2 carrots, cut into chunks
1 stalk celery, cut into chunks
2 cloves garlic, peeled
4 sprigs chopped fresh thyme
1 bay leaf
3 quarts cold water
Instructions
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1
Put the chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large pot. Add the cold water. Heat it over medium-low heat until it simmers. Do not let it boil. Scoop out any foam on top and turn the heat to low.
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2
Let the pot simmer on low for 12 hours. Scoop out foam if it comes back.
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3
Take the pot off the heat. Let it cool for 1 hour.
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4
Pour the liquid through a fine strainer into containers.
Nutrition Facts
Servings 12
Amount Per Serving
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Calories 81 kcal
% Daily Value *
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Total Fat 5g
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Saturated Fat 1g
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Cholesterol 20mg
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Sodium 36mg
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Total Carbohydrate 2g
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Dietary Fiber 1g
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Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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