Ina Garten’s Chicken Stock

Once you learn how to make chicken stock Barefoot Contessa style you will never go back to buying it from the store. Guaranteed.


- Whole chicken - Carrots - Celery - Thyme sprigs - Garlic - Salt & pepper - Onion - Fresh dill - Fresh parsley

Prep the vegetables


Wash all the veggies under cold tap water, cut them into large pieces, and add them to the stockpot.

Add chicken & herbs

Place the chickens, fresh herbs, garlic, salt and peppercorns in a large stockpot. Add water just enough to cover the chicken and vegetables.



Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer for 4 hours or until the chicken is fully cooked.



Strain the entire contents of the pot in batches through a fine-mesh strainer. Reserve the chicken (to use in recipes) and discard the veggies.



Place the chicken stock in airtight containers and refrigerate for a week or freeze for up to 4 months.


Make This Now!

Be sure to check out the blog post for recipe ideas to use your chicken stock and leftover chicken.

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