Barefoot Contessa's Homemade Chicken Stock Recipe - (2024)


Submitted by Juenessa

"From Barefoot Contessa Family Style cookboo, 2002."


Barefoot Contessa's Homemade Chicken Stock Recipe - (2) Barefoot Contessa's Homemade Chicken Stock Recipe - (3)

photo by ChefLee Barefoot Contessa's Homemade Chicken Stock Recipe - (4)

Ready In:


6 quarts



  • 3 -5 lbs roasting chickens
  • 3 large yellow onions, unpeeled, quartered
  • 6 carrots, unpeeled, halved
  • 4 stalks , cut in thirds
  • 4 parsnips, unpeeled, cut in half (optional)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled, cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns



  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
  • Add 7 quarts of water and bring to a boil.
  • Simmer uncovered for 4 hours.
  • Strain the entire contents of the pot through a colander and discard the solids.
  • Chill the stock overnight.
  • The next day, remove the surface fat.
  • Use immediately or pack in containers and freeze for up to 3 months.
  • **Cooking time does not include chilling the stock overnight.

Questions & Replies

Barefoot Contessa's Homemade Chicken Stock Recipe - (5)

  1. Juenessa- On the review and reply threads, there is confusion about the actual recipe. I love the recipe, and I interpreted the first ingredient as 3 to 5 pound of roasting chickens (which could be 2 small or 1 large roasting chicken). Others have interpreted it as 3 5-pound roasting chickens (total of 15 pounds). Can you please clarify that in your recipe... it's awful to think of people making that mistake and may keep some people from trying your amazing recipe!

    Chef TanyaW

  2. can I cut this recipe in half using 7.5 pounds of chicken and half of the other ingredients? If not, I will follow it exactly as it is. Every single recipe of hers is AMAZING. Thank you, Dorothy

    Dorothy F.



  1. I hope this doesn't sound dumb, but do you throw away all of the chicken meat once the stock is ready?


  2. PLEASE NOTE: If you don't have fresh dill sprigs, substitute 1/4 tsp dried dill for each sprig (5 tsp in this recipe). If you don't have fresh thyme, substitute 1/2 tsp dried thyme per sprig (2 1/2 Tbsp in this recipe). That info wasn't easy for me to find!<br/><br/>Delicious! Best chicken broth recipe I have tried yet... no need to search any more. Yum! I used a rotisserrie chicken from Costco. I removed 3 cups of meat before throwing in the chicken. It made about 17 cups of broth after simmering 4 hours. I tried to press as much liquid as possible from the mass of solids. It just has a great flavor. Thanks for a great recipe. (by the way I didn't use parsnips only because I didn't have any on hand... and since it's optional, but I'd love to try it with parsnips).

    Chef TanyaW

  3. Awesome!! I didn't have as much chicken, I was just using some neck and other leftover pieces so I cut this recipe down a little bit. I love all the wonderful flavors that the herbs give this stock!! Since I didn't have as much, I cut the cooking time in half as well. I am going to wait to strain the stock until before use to keep all the good flavors melding. Thanks for posting, I love Barefoot Contessa recipes!!!


  4. awesomeness! it smells and tastes great


  5. This stock is superb. Thank you so much for posting.

    Chef Glo





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