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Quick Chicken Stock

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 40 minutes
  • Yield: 6-7 cups 1x


A 40 minute solution for full-flavored chicken stock.


  • 1 tablespoon vegetable oil
  • 1 medium onion, cut into medium dice (1/2-inch)
  • 4 pounds of chicken parts (backs, wing tips, legs)
  • 2 quarts boiling water
  • 2 teaspoons salt
  • 2 bay leaves


  1. Heat oil in a large stock pot, add onion and sauté until colored and softened slightly, 5 minutes or so. Transfer the onions to a medium bowl.
  2. Add half of the chicken pieces to pot, sauté until they are no longer pink, 4-5 minutes. Remove to the bowl with the onions and repeat with the remainder of the chicken pieces. When the second batch of chicken is done, return all of the onions and chicken pieces to the pan, reduce heat to low and cook until chicken release its juices, about 20 minutes.
  3. Increase heat to high, add boiling water, salt and bay leaves. Return to a simmer, then cover and simmer on low for 20 minutes.
  4. Strain broth and discard solids. When the broth cools, skim off the fat and save or later. Broth will stay in refrigerator for 2 days or in the freezer for several months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Keywords: chicken stock, soup, soup stock, chicken

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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