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+ servings
chicken stock

Perfect Chicken Stock

Steven Pennington
Rich deep flavor that will take any dish to a special new level
5 from 1 vote
Cook Time 2 hrs
Total Time 2 hrs
Course Culinary School Techniques
Cuisine French Classic


  • Roasted Chicken ("Bones" - Non-roasted bones work just fine. Roasted adds additional depth of flavor) 1
  • Onion (Sweet Vidalia Onion) 1 large
  • Carrots - Peeled 2 large
  • Celery 3 stocks
  • Fresh Thyme 12-15 sprigs
  • Dill 10-12 sprigs
  • Stems from one Parsley bundle
  • Fresh Black Peppercorns 12-15


  • Start with adding a small pat of butter into your stockpot.
  • Once melted added your Mirepoix (onions, carrots & celery)
  • Sweat the Mirepoix for 5-7 minutes ( Just before they start to brown)
  • Add a pinch of Salt
  • Next add your thyme, dill, and parsley stems
  • Place your roasted / or (non-roasted) chicken bones to the stock pot
  • Stirred everything around and cook for 1 to 2 minutes
  • Add water to just cover everything
  • Cook for 2 hours, ( Uncovered)
  • Lastly, Strain your fresh stock and store in the refrigerator in an air-tight container
Keyword Homemade Chicken Stock
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