• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken Stock

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 5 lb Chicken bones
  • 1 lg Onion; peeled and quartered
  • 1 lg Carrot; cut into thirds
  • 2 Celery stalks; cut into
  • -thirds
  • 2 lg Or
  • 4 sm Leeks; cut in half
  • -lengthwise & well washed
  • 2 Bay leaves
  • 6 Sprigs fresh flat-leaf
  • -parsley
  • 1/2 ts Dried thyme
  • 12 Whole black peppercorns


1. Place all the ingredients in an 8-quart stock pot and cover with cold
water. Bring to a boil over high heat. As the stock approaches a boil,
remove any impurities that rise to the top by skimming with a ladle

2. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to
skim impurities from time to time while the stock cooks. Taste after 3
hours for the strength of stock you want. Remove from the heat and let the
stock sit for 10 to 15 minutes, then ladle through a fine strainer

3. Once strained, remove the fat from the stock by skimming with a ladle
(see note). Cool by placing the container of strained stock in and ice
water bath, then refrigerate. The stock will keep for about 1 week in the
refrigerator, or freeze in 1-cup batches.

Note: Another way to defat the stock is to place the cooled stock in the
refrigerator overnight. The fat will set on the top and can be easily
spooned off.

Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the
cooked meatfor chicken salad or croquettes

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