Homemade Chicken Stock


  • 1 5 lb whole chicken
  • 3 onions
  • 15 carrots
  • 2 heads garlic
  • 1 bunch celery
  • 10 (or so) sprigs of thyme
  • 10 (or so) sprigs of dill
  • 3 (or so) sprigs of rosemary
  • 5 bay leaves
  • 1 tablespoon whole black peppercorns
  • 30 cups water (or enough to just cover the chicken and vegetables)
  • 33 1/2 teaspoons salt
  • 1/2 teaspoon turmeric


  1. Peel and quarter the onions, chop the the celery (include the tops) and carrots into large pieces (about 3 inches)
  2. Cut the 2 heads of garlic in half lengthwise, leaving on the paper skin
  3. Place the chicken in a large stock pot along with the veggies, herbs, peppercorns, and bay leaves
  4. Add the 30 cups of water (or just enough to cover all the chicken and vegetables)
  5. Bring the water to a simmer and let it simmer for about 4 hours
  6. Using a colander, strain out all the chicken and vegetables above another large pot
  7. Using a spoon, press the chicken and vegetables against the colander to extract any extra liquid and flavor
  8. Strain the stock a second time back into your stock pot using a sieve to get a pure chicken stock
  9. Add your salt to taste and stir in your turmeric
  10. Store in the fridge