Print Recipe

Chicken Stock- Homemade

Course: Soups
Cuisine: World Cuisine
Author: Chef Maria Cummins


  • 2 each chicken carcasses
  • 1 each onion large, diced
  • 2 each celery ribs chopped
  • 1 each large carrot chopped
  • 1 each head of garlic halved crosswise
  • 1 cup mushrooms chopped
  • 1/4 teaspoon black peppercorns whole
  • 2 each thyme sprigs
  • 8 each parsley sprigs (including long stems)
  • 2 each rosemary sprigs
  • 8 quarts Water


  • In large stock pot, place all ingredients and bring to a boil. As soon as it starts boiling, bring down to a simmer and cook uncovered for 4 hours.
  • Remember: the final taste should not be salty! More tasty than anything else.
  • Strain and cool down for less than 1 hours at room temperature. Once the liquid is cooled down, place in ice cube trays and freeze(about 2 hours). Once is solid frozen, you can place the cubes in a large Lekue bag in the freezer and use it as you go!