Valerie's Homemade Chicken Stock

  • prep time120 min
  • total time 120 min
  • serves

Making your own chicken stock is easy with this recipe from Valerie Bertinelli.

Yields 10 cups.

6 Ratings
Directions for: Valerie's Homemade Chicken Stock


1 chicken back and breastbone

8 sprigs parsley

3 stalks celery, halved

1 carrot, halved

1 clove garlic, halved

1 medium onion, halved

1 medium tomato, halved

8 black peppercorns

2 bay leaves


1. Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.

2. Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.

3. Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.

See more: Chicken, Poultry

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