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Homemade chicken stock in containers

Ina Garten's Chicken Stock Recipe

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.
Course How To
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Cooling time 2 hours
Total Time 6 hours 15 minutes
Servings 6 quarts
Calories 951kcal


  • 3 whole chickens* (4-5 pound each)
  • 3 large yellow onions unpeeled and quartered
  • 6 carrots unpeeled and cut in thirds
  • 4 celery stalks with leaves cut in thirds
  • 4 parsnips unpeeled and cut in thirds (optional)
  • 20 fresh parsley sprigs
  • 15 fresh thyme sprigs
  • 20 fresh dill sprigs
  • 1 head garlic unpeeled and cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns


  • Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
  • Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
  • Strain in batches using a colander.
  • Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.


  • What if I do not have a large stockpot like hers? If you do not have a 16-20 quart stockpot, use the largest one you have. If you do so, you can use 1 large or 2 small whole chickens instead. If you do not have a whole chicken, I would recommend using 7-10 chicken pieces instead.
  • What to do with the leftover cooked chicken, chicken bones and vegetables? In her original recipe, Ina Garten suggests discarding them. I prefer to remove the chicken and bones, use shredded chicken in recipes and bones for the next time I make chicken stock. I place them in freezer bags and freeze them in the fridge until I am ready to use them.
  • Storage Instructions: Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.
  • Freezing Instructions: I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.
  • Thawing Instructions: To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.
  • Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.


Calories: 951kcal | Carbohydrates: 31g | Protein: 74g | Fat: 58g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 2651mg | Potassium: 1443mg | Fiber: 9g | Sugar: 10g | Vitamin A: 11145IU | Vitamin C: 40mg | Calcium: 136mg | Iron: 5mg