chicken stock recipe

Homemade Chicken Stock Recipe (Chicken Necks Can Actually Be Useful!)

  • Author: Thriving Home
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


A simple combination of chicken and veggies will help you create a healthy, delicious homemade chicken stock. Freeze some to use in homemade soups!


  • 34 lbs of thawed chicken parts (in my case, necks)
  • 1 large onion quartered
  • 4 carrots peeled and cut in half
  • 4 stalks of celery, cut in half
  • A handful of fresh thyme
  • A handful of fresh basil
  • 2 bay leaves
  • 2 whole cloves of garlic
  • about 910 cups water


  1. Bring all ingredients to a boil in a large stock pot and then lower to a simmer, uncovered for about 2-3 hours.
  2. Strain out all ingredients leaving just the chicken stock.
  3. Note: Some recipes say to refrigerate overnight at this point, but I didn’t do this.


Freezer Meal Instructions:
To Freeze:
Let stock cool completely. Ladle in to freezer safe bags or containers and store for up to 3 months.
To Prepare:
Pull individual sizes of chicken stock from freezer and let thaw in refrigerator overnight. Use in soups, casseroles, or any meal that calls for chicken stock.