Homemade Chicken Stock

Homemade Chicken Stock

Making Homemade Chicken Stock is the best. It's perfect to use your leftover veggies and chicken bones with and has great flavor. 

Course Soup
Cuisine American
Keyword chicken broth, chicken stock, Homemade Chicken Stock
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 cups
Calories 30 kcal
Author Jennie Duncan


  • 2 1/2 pounds bone in chicken pieces
  • 6 cups water
  • 2 cups celery (chopped)
  • 2 cups carrots (chopped)
  • 1 1/2 cup onion (chopped)
  • 1 tablespoon dried basil (optional)
  • salt (to taste)


  1. Place all your ingredients into a slow cooker. Cook on low for 8-10 hours. 

  2. Place a fine strainer on top of a large bowl. Use a ladle pour your broth through the strainer and strain well until only broth remains. 

  3. To store place in an airtight container or mason jar. Store in the fridge for 3-4 days. To freeze first allow to cool then place in a freezer container. Place in the freezer for 1-2 months. Allow thawing in the fridge when you are ready to use. 

Recipe Notes

For this recipe, I love using leftover skin and bones from a rotisserie chicken. To get two pounds you could have to use two rotisserie chickens.

When cooking if a recipe calls for broth you can usually change it out for stock with no problem.

Nutrition Facts
Homemade Chicken Stock
Amount Per Serving
Calories 30
% Daily Value*
Sodium 53mg2%
Potassium 225mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Vitamin A 5460IU109%
Vitamin C 4.9mg6%
Calcium 44mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.