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How to Make Homemade Chicken Stock


  • 1 chicken or turkey carcass giblets and roasting pan drippings
  • 3-4 ribs of celery
  • 2-3 carrots
  • 2-3 onions
  • 1 cup white wine
  • Salt and pepper
  • Fresh herbs rosemary, parsley, sage, cilantro or anything else
  • 3 cloves peeled garlic
  • 8-10 cups of water


  1. I make my stock in a Crock-pot, it’s so simple.
  2. Clean all the veggies, peel the carrots, and then rough chop everything into thirds. Toss all the ingredients and chicken carcass into the Crock-pot, cover with water. Heat to a boil put the lid on and let it cook with the lid on for 8-12 hours. Taste the stock and adjust salt to taste.
  3. Turn off the heat and let the stock cool enough that you can handle the pot without burring yourself. Then strain the broth from the carcass and veggies. I will strain it twice normally. For the first strain I use a huge mixing bowl with my colander resting over it to make the process simpler. For the second strain I pour the broth through a sieve and into the glass container that I will chill it in. Discard all the chicken and veggies.
  4. Cool the stock in the fridge, skim the fat from the top of the cold stock. Then freeze the stock in plastic bags until ready to use it.