Chicken Stock

READY IN: 4hrs 30mins
Recipe by nguthrie85

Homemade chicken stock

Top Review by Sydney Mike

I have my own stand-by recipe for chicken stock, but am always open to trying others, too! There's nothing like variety when it comes to cooking! Followed your recipe right on down & I can tell you right now that I'll be making this one again & again, for sure! The stock it makes is wonderfully flavorful! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. Pre-heat oven to 425.
  2. Place raw chicken bones in roaster, and cook for about 20 minutes.
  3. Heat stock pot on med-low heat. Add oil.
  4. Chop celery, carrots, onion, celery and garlic. Add to pot.
  5. Cook until vegetables are soft.
  6. Add tomato paste, allow to "sweat" for two minutes.
  7. Add wine, and continue to cook for one minute.
  8. Add Bay leaf.
  9. Add chicken bones.
  10. Add 8 cups of water.
  11. Bring to a boil, then reduce to low-med simmer for about 4 hours. (covered).
  12. Strain bones and vegetables from stock.
  13. Cool, strain fat. Reduce to about 6 cups or until you reach a desired strength of flavor.

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