How to Cook · Stocks & Soups

Chicken Stock

Name: Chicken Stock
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 3–4 lbs chicken bones (a carcass, wings, backs, or necks — raw or leftover from a roasted chicken); 1 large onion, quartered (skin on is fine); 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 2 bay leaves; A few peppercorns; Cold water, to cover (about 3–4 quarts)

Published July 8, 2026

Chicken Stocks

A pot of golden homemade chicken stock with aromatics

Golden, clean-tasting chicken stock, made by simmering bones and aromatic vegetables in water until the liquid turns rich, savory, and full-bodied. It's the most forgiving stock there is — a bare simmer and a little skimming are all it takes — and it's the backbone of countless soups, braises, pan sauces, and risottos.

Prep: 15 min
Cook: 3 hr 30 min
Total: 3 hr 45 min
Yield: ~3 quarts
Category: Stock
Cuisine: French

Cook mode

Keep screen awake.

Ingredients

3–4 lbs chicken bones (a carcass, wings, backs, or necks — raw or leftover from a roasted chicken)
1 large onion, quartered (skin on is fine)
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
A few peppercorns
Cold water, to cover (about 3–4 quarts)

Directions

Start the pot

Place the chicken bones in a large stockpot and cover with cold water by about 2 inches — starting with cold water, not hot, helps draw out flavor more evenly as it heats. Bring slowly to a bare simmer over medium heat, with small bubbles breaking the surface occasionally and never a rolling boil, skimming off any foam or scum that rises to the top in the first 15–20 minutes.

Add the aromatics and simmer

Add the onion, carrots, and celery — the mirepoix — along with the bay leaves and peppercorns. Simmer gently, uncovered or partially covered, for 3–4 hours, occasionally skimming any fat or foam that collects on top.