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How to Make Chicken and Vegetable Stock at Home

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Store bought stock is surely convenient, but is often be packed full of sodium and other not-so-good ingredients. Luckily, it’s effortless to make stock at home for all of your favorite dishes.

Here are simple ways to make flavorful stock from scratch using chicken and fresh veggies.

How to Make Chicken and Vegetable Stock at Home

How to Make Chicken and Vegetable Stock at Home

Ingredients

For the Chicken Stock

  • 1-2 lbs. of chicken bones and parts
  • 2 yellow onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 2 garlic cloves
  • 1 bunch each parsley and thyme
  • 6-8 peppercorns
  • 12 cups water

For the Vegetable Stock

  • 2 yellow onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 3 garlic cloves
  • 1 cup button mushrooms
  • 2 large tomatoes
  • 1 bunch each parsley and thyme
  • 6-8 peppercorns
  • 12 cups water

Instructions

For the Chicken Stock

  1. Add all of the ingredients to a pressure cooker.  Firmly secure the lid, close the seal and pressure cook for 90 minutes.
  2. Release the pressure valve until all of the steam has been released.
  3. Remove the lid, strain and store.

For the Vegetable Stock

  1. Add all of the ingredients to a large pot. Bring to a boil, then simmer for 45 minutes.
  2. Strain and store.

Chicken and Vegetable Stock

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

    1. Hi Barb, you can fill up a pot with water covering the veggies and bones by about 4-6.” ​From there you simmer on low heat for 4-8 hours, then strain and store

        1. Hi Brittany, you can leave it covered in the fridge for up to 7 days. These also freeze well in an airtight container for 6-12 months.

    1. Hi Barb, you can fill up a pot with water covering the veggies and bones by about 4-6.” ​From there you simmer on low heat for 4-8 hours, then strain and store

        1. Hi Brittany, you can leave it covered in the fridge for up to 7 days. These also freeze well in an airtight container for 6-12 months.

    1. Hi Louise, you can fill up a pot with water covering the veggies and bones by about 4-6.” From there you simmer on low heat for 4-8 hours, then strain and store.

    1. Hi Louise, you can fill up a pot with water covering the veggies and bones by about 4-6.” From there you simmer on low heat for 4-8 hours, then strain and store.

  1. Hi Chef Parisi, I bought a rotisserie chicken yesterday and removed the chicken, and put the bones in a pot covered with water. Then boiled for 2 hours. I also put some celery pieces, and onion ends. I am not feeling well, and wanted to make chicken noodle soup. With that broth, it was the best chicken noodle soup I ever made. It had rotisserie chicken, onion, carrots, celery, thyme, garlic, sage, salt and pepper. Amazing! Thanks for the broth tip@

    1. Joi, we are so happy that you tried Chef Billy’s recipe and that it was the best chicken noodle soup you’ve ever made! We hope you feel better.

  2. Hi Chef Parisi, I bought a rotisserie chicken yesterday and removed the chicken, and put the bones in a pot covered with water. Then boiled for 2 hours. I also put some celery pieces, and onion ends. I am not feeling well, and wanted to make chicken noodle soup. With that broth, it was the best chicken noodle soup I ever made. It had rotisserie chicken, onion, carrots, celery, thyme, garlic, sage, salt and pepper. Amazing! Thanks for the broth tip@

    1. Joi, we are so happy that you tried Chef Billy’s recipe and that it was the best chicken noodle soup you’ve ever made! We hope you feel better.

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