Making chicken stock from scratch is very easy and offers more flavor and less sodium. Granted, it does take more time than opening up a can, but it is certainly worth it. This is a simple recipe that will help you get started making your first batch of chicken stock.

Recipe - Gluten-Free Chicken Stock From Scratch

This recipe is going to be a little different, just because it is for stock/broth. And will end up being an ingredient for another recipe rather than an end result recipe.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 5 hours 15 minutes
Course Stocks
Servings 12 Cups


  • 12 Cups water
  • 4 Stalks celery
  • 3 Large Carrots
  • 2 Large Onions
  • 4 Cloves garlic
  • 2 Bay Leaves
  • 1/2 Tablespoon dried Rosemary
  • 1/2 Tablespoon Dried Parsley
  • 1/2 Teaspoon Dried Thyme
  • 1 Roasted Chicken Carcass


  • If you have chicken pieces or a roast chicken carcass, throw it into the pot. If there is a lot of skin, you may want to remove some as it makes for an oily stock. If you plan to make soup, you should set aside some chicken pieces to add to your soup later. Roughly chop the vegetables and add them to the pot. They don’t need to be peeled, except the onions and garlic. Just chop in big chunks and you’re good to go. Add the 12 cups of water and seasonings to the post. Bring everything to a boil and simmer for up to 4 hours covered for best flavor. Skim any fat of the broth as you go. Top off the water as it evaporates as well, but allow 2-3 cups to evaporate in the process, so you have a flavorful stalk. Once you’ve finished the boiling process, strain the soup well and discard all the vegetables, bones, etc. Now you can use your broth. If you aren’t using it right away, allow it to cool for about 45 minutes and place in airtight containers. Refrigerate for up to 5 days or freeze up to 3 months.