• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Bailey's Chicken Stock

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3 lb Chicken wings and backs; or
  • -other bones
  • 1 md Veal knuckle; cracked
  • 4 qt Water
  • 3 lg Onions; peeled and cut in
  • -half
  • 2 lg Carrots; scrubbed and
  • -cut-into large rings
  • 2 md Leeks; carefully washed and
  • -cut into large pieces
  • 3 lg Shallots; peeled, left whole
  • 1 lg Bay leaf
  • 8 Parsley sprigs
  • 8 lg Leavy celery ribs; broken
  • -into large pieces
  • 1 ts Dried thyme
  • 1 tb Salt
  • 2 ts Freshly ground black pepper
  • 1 Whole clove


Select a stockpot large enough to comfortably hold all the above
ingredients. Place the chicken, veal knuckle, and water in pot and bring to
a boil. Skim foam, and add all the other ingredients. Bring back to a boil
and reduce to the lowest possible heat; you want this to be barely
simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as

Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed
on top, remove and discard it.

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