Hearty Roast Chicken Stock

Recipe submitted by: Amy Pickett

Recipe courtesy of: Every Day with Rachael Ray

When cooking chicken, set aside bones/skin in the freezer. They are the makings of homemade stock.
cook 5min
cook 2.5Hrs
cook Makes 2 Qts.

What's in it


Bones, neck and any skin from two 3 1/2-to-4-lb chickens
2 onions, quartered but not peeled
2 ribs celery with leaves, cut into 2-inch pieces
2 large carrots, cut into 2-inch pieces
1/4 teaspoon whole black peppercorns
1 bay leaf

How to cook it


  • In a 7- to 8-qt. stockpot, combine all the ingredients. Top with 4 qt. cold water. Bring to a boil, then lower the heat and simmer until reduced by half, about 2 hours. Strain the liquid and discard the solids.
  • Divide the stock and refrigerate, uncovered, until completely cool. Skim the fat from the top and discard. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.