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Homemade Chicken Stock: Tips to Make, Store, and Freeze

How to make, store, and freeze homemade chicken stock (bone broth). Save money and have tasty healthier chicken stock for dishes, soups, and stews!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Seasoning
Cuisine: American
Keyword: chicken bone broth, easy bone broth, frozen chicken stock
Servings: 10
Calories: 276kcal


  • 4 pounds frozen chicken bones
  • 1 large peeled onion cut in 4 pieces
  • 6 carrots peeled and cut in 1/2
  • 6 ribs celery cut in 1/2
  • 12 sprigs fresh parsley with stems
  • 3 bay leaves
  • 12 peppercorns
  • 1 small lemon
  • 3 teaspoons sea salt
  • 1-2 whole cloves peeled garlic optional
  • cold water to fill over ingredients


  • In a large pot or stockpot, place chicken bones, vegetables, herbs and spices. I use chicken bones previously frozen right from the freezer. Lemons add a wonderful brightness to chicken stock, just squeeze in the juice and place the lemon halves right in your stock pot.
  • Add water to just cover the top of the contents in the pot. Turn the heat on high and cook until you begin to see bubbles. Turn heat down to a low simmer, you don't want it boiling. After it boils, I like to add a nice handful of parsley on top. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged.
  • Simmer on low for at least 4 hours, cool, strain out the chicken stock with a strainer and a large bowl. Chill quickly by adding ice into your stock. Store cooled chicken stock in freezer safe ziplock, mason jars, or containers.
  • Label container with Chicken Stock and date.


Nutrition information is for all stock.


Calories: 276kcal | Carbohydrates: 65g | Protein: 8g | Fat: 1g | Sodium: 7435mg | Potassium: 2171mg | Fiber: 19g | Sugar: 29g | Vitamin A: 63235IU | Vitamin C: 111.3mg | Calcium: 287mg | Iron: 3.2mg