Grandma Rose’s Homemade Chicken Bone Broth

A roasted chicken goes a long way in our house. It is one of those easy dishes that requires very little prep. Stuffing the cavity with a whole lemon cut in half, a whole garlic bulb cut in half, some thyme, salt, and pepper creates the simplest of flavors. Smear the body with soft butter, lots of kosher salt and fresh ground pepper, toss in the oven for about an hour and a half. Serve it with some roasted carrots and some sort of green and dinner is on the table for just a few bucks.

Rarely does all the chicken meat get consumed. Left overs get shredded, made into enchiladas, soft tacos, or thrown into soups. The carcass gets tossed into a big stock pot along with some chicken necks, lots of roots, vegetables, and herbs. Cover with water, bring to a boil, cover it and let it simmer for 24 hours.

I have mentioned over and over again how much I love and value my freezer. One can always find bolognese, marinara, pesto, vegetable stock, buttermilk, egg whites, various cookie doughs, and this chicken stock. The stock gets used for soups, sauces, casseroles, and so much more. I love opening up my freezer door and seeing all of my containers, lined up, in rows, by category (don’t judge). Having jars and containers on hand, allows full creative freedom in the kitchen. Oh, so fun!!

Making homemade stocks costs pennies. A $22.00 organic chicken can feed my family of five for dinner, leftover chicken becomes lunch the next day, and the carcass, combined with everyday vegetable staples, makes about 4-6 quarts of stock. Such satisfaction in all of it!

Grandma Rose’s Homemade Chicken Bone Broth


1-2 pounds chicken feet
1-2 pounds chicken backs (ask your butcher)
3 parsnips, cleaned
4 carrots, cleaned
3 stalks celery
2 leeks, green part only, cleaned *
1 large brown onion, cut into quarters (not peeled)
1 whole garlic bulb, cut into half (not peeled)
fronds and stalk from one fennel bulb
1/2 bunch of Italian parsley
10 thyme sprigs
2 bay leaves
20 peppercorns
1 tablespoon kosher salt
filtered water


• rinse the necks and feet.
• don’t peel your veggies. simply wash them and scrub lightly with a vegetable brush.
• using a very large stock pot, put feet and backs into the pan. add the rest of the ingredients.
• cover the entire contents with filtered water.
• bring the pot to a boil.
• once boiled, turn the flame down to simmer, cover the pot and simmer for 24 hours.
• let the stock cool completely before straining.
• once cool, place a large strainer over another large stock pot.
• discard proteins and vegetables and transfer the stock to individual, quart size containers. leave an inch between the top of the stock to the top of the jar. liquids expand when you freeze them, so you always want to leave enough room for them to expand.

* when I bring my leeks home from the farmers market, I immediately cut off the green part. I cut the white part in half and soak both the white and the green part in warm water. after 15 minutes, change out the water and soak one more time. leeks can be very dirty vegetables. when you soak them, you will see grainy, gritty material at the bottom of your sink. wrap the green and the whites in paper towels, separately. save the greens for either vegetable or chicken stalk, it gives the stock such a rich and wonderful flavor.

The Urban Baker /

More Stocks Around the Web:
How to make Fish Stock – Food 4 Tots
Chinese Vegetable Superior Broth – Teczcape
Liquid Gold Brown Poultry Stock – Luna Cafe
Homemade Dashi – Guilty Kitchen

Showing 19 comments
  • Kim

    Every time I roast a chicken I prepare some stock. I also like to prepare some with turkey pieces. It looks good and tasty but you really simmer it for 24 hours??????

    • Susan

      yes, it gets all the flavors out of the bones. i have made turkey stock in the past but for some reason, I have a hard time using it. I know it is psychological, but I cannot help it!

  • HeatherChristo

    Gorgeous Susan! Homemade stock makes all the difference!

  • Amanda

    Must try this. I have been paying $4 for 16 ounces!!

  • Amanda

    Gorgeous! Love this!

  • Tabitha (a.k.a. Penny)

    I love the golden color of homemade stock! I save the peelings and pieces from vegetables I prepare in a gallon freezer bag. When I am ready, I can pull that bag out and use it instead of purchasing vegetables just for stock. That means, I can make the stock completely free.

    • Susan

      That is so smart! What a great tip. I am going to need to make some room in my freezer-makes such sense.

  • Nancy@acommunaltable

    There is truly nothing better than homemade chicken stock and this one is chock full of goodness!! I am almost out so will have to try adding parsnips and fennel to the next batch I make!

    • Susan

      my grandma always put one parsnip in her soup(jewish penicillin), I added the fronds of the fennel bulb. I like to make marinated fennel and keep in the fridge, thus I always have the stalks and the fronds – hate throwing stuff away. Perfect for stocks!

  • aida mollenkamp

    Susan, I think our freezers might be related as I have much of the same stuff in mine!

    • Susan

      stocking the freezer is key to the creativity! I see we are on the same wavelenght!

  • Reply

    Nothing like a GREAT homemade chicken stock to be used for everything!

  • Reply

    Definitely a kitchen staple. Thanks Susan!

    When my boyfriend and I move-in together, I want to make it a point to roast chicken every couple of weekends. Easy meals and healthy.

  • Lucy Lean

    Minty made two roast chickens this Saturday – Chef Ludo and his wife Krissy brought their twins over for a very relaxed family supper – made a lot of stock with the leftovers – the gift that keeps on giving…

  • sally cameron

    I always dave my roast chicken carcasses for stock. In fact its time to make some now! I have three in the freezer. But I may need to get freezer like you have Susan. Mine is small (I’ll never get a side by side fridge again), and right now it is half full of puppy food! That way I will have more room for carcasses, stock, and stuff. Nice post! Love the photos.

  • Kristina Vanni

    Great classic recipe to have on hand! Thanks for including us in the tradition!

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