Chicken Stock

Total Time:
2 hr 40 min
10 min
2 hr 30 min

2 to 2 1/2 quarts

  • 5 to 6 pounds chicken parts, wings, backs, necks
  • 1 large yellow onion, quartered
  • 2 medium-size stalks celery, quartered with celery leaves
  • 2 medium-size carrots, quartered
  • 6 sprigs parsley
  • 2 bay leaves
  • 12 black peppercorns
  • 1 teaspoon each dried rosemary and thyme, crumbled (optional)
  • 2 cloves garlic
  • 3 quarts water
  • In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water. Bring to a boil over high heat, lower the heat, and partially cover. Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.

  • When the stock has finished simmering, set aside to cool. Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl. Let cool slightly, cover, and refrigerate. Discard the vegetables and other solids.

  • Refrigerate the stock until chilled, then skim off the fat. The stock will keep, refrigerated, in a tightly covered container for up to 3 days. The yield varies according to how long the stock has simmered.

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