Chicken Stock

The best part about cooking a whole chicken is knowing how to use the entire bird. Our goal here is to create a zero waste cooking pattern, so we will use the bones from our Simple Roast Chicken recipe to make a stock. House-made stocks are richer in nutrients and flavor than bouillon bases and commercially made chicken stock, and lower in sodium.

Prep Time: 10 Minutes

Cook Time: 2 Hours

Yield: 3 Quarts


Chicken bones from a whole chicken

2 yellow onions, chopped roughly

2 carrots, chopped roughly

4 stalks of celery, chopped roughly

3 cloves garlic, smashed

Thyme stems

2 bay leaves

3 quarts water


Place all ingredients in an 8 quart stock pot and bring them to a boil

Reduce to a simmer for 2 hours

Remove from the heat and cool for 30 minutes

Strain into a container and cool to room temperature before covering and refrigerating

Unless of course you are about to look up our chicken soup recipe to use up your house-made chicken stock!


Have fun with your house-made stocks. Try introducing Thai flavors like star anise, ginger root, turmeric root, lemongrass, galangal and Thai basil or curry leaf to give your dishes an interesting twist.

For an even deeper flavor, you can roast the vegetables for your stocks beforehand. Chop them roughly and roast at 350 degrees for about 20-30 minutes. The caramelization will release sugars, adding color to your finished stock.