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Homemade Chicken Stock

Homemade Chicken Stock

Jennie Duncan
Making Homemade Chicken Stock is the best. It's perfect to use your leftover veggies and chicken bones with and has great flavor. 
5 from 1 vote
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course Soup
Cuisine American
Servings 8 cups
Calories 30 kcal


  • 2 ½ pounds bone in chicken pieces
  • 6 cups water
  • 2 cups celery (chopped)
  • 2 cups carrots (chopped)
  • 1 ½ cup onion (chopped)
  • 1 tablespoon dried basil (optional)
  • salt (to taste)


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


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.


Calories: 30kcalCarbohydrates: 6gSodium: 53mgPotassium: 225mgFiber: 1gSugar: 3gVitamin A: 5460IUVitamin C: 4.9mgCalcium: 44mgIron: 0.7mg
Keyword chicken broth, chicken stock, Homemade Chicken Stock
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