Chicken stock is the key ingredient in many of my favorite dishes and there’s no reason at all for buying it when it’s so easy to make and freeze. Whenever I roast a chicken I simply save the leftover bird to make stock.


  • 1 onion, peeled and quartered
  • 2 celery ribs, chopped
  • 2 fresh bay leaves 1-2 dried
  • 8 peppercorns
  • Water
  • Salt
  • 1 chicken carcass (I think leftover roasted chicken works best)


  1. Place the chicken, onion, celery and spices in a large stockpot. Add enough water to just cover the chicken. Bring to a boil and then reduce the heat.
  2. Simmer uncovered for 2 hours, adding hot water as necessary to keep the chicken covered. Taste it occasionally for flavor, adding salt if needed.
  3. Strain the stock into a large pot. Throw away the chicken, vegetables and herbs.
  4. Some folks say the fat makes the stock richer but most prefer to remove it. To easily remove the fat, place the stock in the refrigerator overnight. Allow it to cool to room temperature before you put it in so the fridge doesn't have to work so hard to keep it cold. In the morning you will be able to scoop off the congealed fat.
  5. I like to divide the stock into 1 cup containers to keep in the freezer.