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Homemade Chicken Stock Gluten-Free Recipe

MAKES 2-1/2 QUARTS You can add other aromatics, such as celery, parsnip, or shallots, to the water while cooking, but adding too many vegetables can make it taste more like vegetable stock than chicken stock.
Author Olivia Mack


  • 1 chicken carcass, plus neck if included
  • 1/2 large onion
  • 4 cloves garlic
  • 2- inch piece fresh ginger, unpeeled
  • 1 carrot, cut into large pieces
  • 4 black peppercorns, optional
  • Parsley stems, optional


  1. Place all of the ingredients in a 5-1/2-quart dutch oven or stock pot. Cover with 3 quarts water. Bring to a boil, skim off any foam that rises to the top, turn down the heat, cover, and simmer for at least 3 hours and up to 8 hours. Let cool for 1 hour in the pot.
  2. Using a fine mesh strainer, strain the stock into another pot if using immediately or into individual airtight containers if storing in the refrigerator.