Chicken Stock

This all-purpose chicken stock can be used in recipes that call for stock or broth.
  • Total: 9 hr
  • Prep: 5 hr
  • Cook: 4 hr
  • Yield: 10 to 12 cups
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2 large onions, quartered

2 medium carrots, quartered

2 stalks celery with leaves, quartered

10 sprigs parsley

4 sprigs fresh thyme or 2 teaspoons dried

1 bay leaf

5 pounds chicken bones, wings, backs, legs, wings, or a mixture, trimmed of excess fat


  1. In a large stockpot, combine the onions, carrots and celery. Toss in the parsley, thyme and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours. Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.

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