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+ servings
white saucepan with grey rim on a white wooden background filled with an easy homemade chicken stock


5 stars (4 ratings)


  • 1 chicken carcasses or 4-6 chicken breast bones
  • 2 carrots roughly chopped
  • 2 onions roughly chopped
  • 2 celery roughly chopped
  • 2 oregano or rosemary stems
  • 10 peppercorns
  • 1 tbsp dried thyme


  • In a large stock pot, combine all of the ingredients. Fill pot with cold water until everything is covered by an inch of water, roughly 8 cups of water.
  • Bring to a boil over high heat and then reduce heat to a gentle simmer for 2-3 hours, skimming fat off of surface every so often.
  • Pour all ingredients through a fine mess coliander into another large pot. If you find that some of the chunks got through, strain again. Store stock in a large air-tight container.
  • If freezing, fill ice cube trays or freezer containers and freeze immediately.
  • Once the stock cools, you will see white chunks of fat. You can either remove these or keep them in for additional flavor and nutrients. Once you heat the stock again, they will dissolve.


Age: 4 months and up to be added to your favorite purees while making them
Yield: roughly 8 cups stock
Storage: 1 week in fridge or 3 months in freezer

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