Ingredients: chicken bones (carcass, backs, wings, feet if available)
Ingredients: water
Ingredients: 1–2 onions, quartered
Ingredients: 2–4 carrots, chopped
Ingredients: 2–3 celery stalks, chopped
Ingredients: 3–6 cloves garlic (optional)
Ingredients: 1–2 tbsp tomato paste (optional)
Ingredients: 1 tbsp apple cider vinegar or lemon juice (optional, helps extract flavor)
Ingredients: 1 tbsp whole black peppercorns
Ingredients: 2–6 bay leaves
Ingredients: 1–2 tsp dried thyme or a few sprigs fresh thyme (optional)
Ingredients: 1–2 tsp kosher salt (add near the end as needed)
Roast (optional for deeper flavor): roast bones at 425°F/220°C for 30–45 minutes until browned
Add to pot: bones, vegetables, peppercorns, bay leaves (and optional garlic, tomato paste)
Add water: cover by 1–2 inches (about 1 gallon per 4–5 lb bones)
Simmer: bring to a gentle simmer (avoid a hard boil)
Skim: remove foam/scum during the first 15–30 minutes
Cook time: 4–6 hours (stovetop) for regular chicken stock
Strain: strain through a fine-mesh sieve into a bowl or pot
Season: add salt to taste after straining
Cool quickly: cool to room temperature, then refrigerate promptly
Storage: refrigerate up to 3–4 days
Storage (freeze): freeze in portions up to 2–3 months
Instant Pot option: cook 60–90 minutes on High with natural release, then strain and season
Slow cooker option: cook 8–12 hours on Low, then strain and season
For clear stock: simmer gently, avoid frequent stirring, and strain carefully