Simple Chicken Stock

Homemade Chicken Stock

Author: Stephanie Kay

This chicken stock recipe was made with chicken bones, but this could easily be made with turkey bones as well. You can also do this recipe in the crockpot for ease and simplicity.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 18 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Units Scale



  1. Place chicken bones and pieces in a large pot and cover with water. Add chopped onions, carrots celery and vinegar.
  2. Bring to a boil and then turn down heat to a simmer. Cook for 6-8 hours, skimming surface as necessary. You can cook the stock as long as 24 hours, the longer you leave it the richer and more flavourful it will be.
  3. About 30 minutes before finishing the stock, add the parsley.
  4. Once cooked, strain stock through a fine mesh sieve or strainer.
  5. Allow stock to cool before refrigerating; it can be stored in the fridge for 1 week or in the freezer for up to 6 months.