• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Chicken Stock

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 3 lb Chicken backs, wings,
  • -necks, bones; any
  • -combination
  • 2 Onions, peeled & halved
  • 2 Whole cloves
  • 4 Unpeeled garlic cloves
  • 1 Rib celery; halved
  • 2 Carrots; halved
  • 1 ts Salt
  • 6 Long parsley sprigs
  • 12 Black peppercorns
  • 1/2 ts Dried thyme; crumbled
  • 1 Bay leaf


If using wings, cut each wing at the joint into 3 pieces. In a stockpot or
kettle combine the chicken parts with 14 cups of cold water. Bring the
water to a boil, skimming the froth, add 1/2 cup cold water, and bring the
mixture to a simmer, skimming the froth. Add the onions, stuck with the
cloves, the garlic, the celery, the carrots, the salt, the parsley, the
peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the
froth, for 3 hours. Strain the stock through a fine sieve into a bowl and
let it cool to warm. If a more concentrated flavor is desired boil the
stock until it is reduced to the desired concentration. Chill the stock and
remove the fat. Makes about 10 cups.

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