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5 from 4 votes

Chicken Stock From Scratch

Use that leftover chicken skin and other scraps for make your own chicken stock!
Keyword chicken, gluten free, soup, stock


  • 2 gallons of water
  • 1 mostly stripped chicken carcass
  • 2 skin on chicken thighs
  • 2 chicken wings
  • 4 large carrots chopped
  • 2 stalks of celery + center leaves of stalk
  • 1 white onion chopped
  • 4 garlic cloves
  • 1 bunch of green onions
  • 4-5 tablespoons of kosher salt
  • 1-2 tablespoons of oregano


  • In a large stock pot, add chicken, vegetables, salt, and oregano. 
  • Bring to a boil and let boil for about 3 hours or until stock richness is to your liking. 
  • Strain out chicken and vegetables and let cool. Store in fridge for up to a week or in freezer for up to a month before using.