All-Purpose Chicken Stock

Chicken stock is a kitchen staple for a reason. It’s so tasty and easy! Use this delicious stock in our Cast Iron-Roasted Potatoes with Garlic and Shallots and Lentil, Vegetable and Bacon Soup.


Yield: Makes about 10 cups

All-Purpose Chicken Stock


  • 1 whole fryer chicken (3 lb/1.5 kg)
  • 36 cups water, divided
  • 6 cups roughly chopped yellow onions
  • 4 cups roughly chopped celery
  • 8 sprigs fresh parsley
  • 8 sprigs fresh thyme
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp black peppercorns


  1. Add chicken and 20 cups water to a large pot. Make sure chicken is completely covered with water. Bring to a simmer over medium-high heat. Remove chicken from pot and discard water.
  2. Return chicken to pot with 16 cups remaining water and remaining ingredients. Bring to a boil. Reduce heat and gently simmer for about 2 hours.
  3. Strain stock through a sieve into a large bowl; discard solids or reserve chicken for another use. Pour stock into shallow containers so it will cool quickly. Refrigerate stock for 4 hours or until fat solidifies on surface; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.