Homemade Chicken Broth & Stock


  • 1 (3 pound) Top Bee Hen
  • 1 onion, chopped in large segments
  • 2 carrots, chopped in large segments
  • 2 stalks celery, chopped in large segments
  • 2 cloves garlic, smashed
  • 6 sprigs parsley
  • 1 sprig thyme
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • water


  1. Place all ingredients in a large crockpot, add 2 cups of water.
  2. Cook on low for 8 hours.
  3. Pull meat off bones and save for later use (great for chicken salad, soups, etc).
  4. Strain the solids from the broth and discard them. In addition to the 2 cups of water added originally, the chicken will produce it’s own flavorful broth.
  5. Broth can be stored and frozen or used immediately.

Helpful Hint:

This process can be repeated with the chicken carcass up to 3 times to make chicken stock. Add fresh spices and vegetables each time, and cover carcass completely with water in the crockpot.

Chicken Stock is traditionally made from the carcass, whereas Chicken Broth is made when the meat is on the bones.