Homemade Chicken Stock

I use bones from carcasses or chicken parts for the base of a pot of stock.

Course Soup
Cuisine American


  • 1-2 pounds chicken bones, or carcass
  • 1 onion, skin on, quartered
  • stems from kale or swiss chard
  • 4 cloves garlic, smashed, and the skins can be on or off
  • 3-4 mushrooms, halved or quartered or sliced
  • 2 carrots, chopped
  • any other left over veggies you might have


  1. Put the chicken bones on a sheet pan (sprayed with cooking spray) and roast at 400F for about 30  minutes, until the bones have some color

  2. Add water to your stock pot - I use about 3 quarts.  Drop in the roasted bones.

  3. Add in the veggies.  I tend to use up whatever is in my fridge that looks like it needs to be used, in addition to the above list.  Or you can save up a bag of trimmings in the freezer, then throw it all in.

  4. Bring to a simmer, and let it cook for at least an hour.  Add more water if it cooks down.  Skim off any foam that might form on top.

  5. Using a spider or slotted spoon, remove the bones, and chunks of vegetables.  Alternatively drain into a cheesecloth lined colander over a large bowl.  If any sediment is in the bottom of the pot, stop pouring when you get to it.

  6. Cool slightly and put in quart containers.  If you will use within a day or two the fridge is fine, otherwise pop in the freezer for future use.