Recipe courtesy of Michael Lomonaco

Chicken Stock

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  • Level: Easy
  • Yield: 1 gallon
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8 pounds raw or roasted chicken or other poultry bones

6 quarts water

3 carrots, washed and chopped

2 large onions, peeled and chopped

4 stalks celeery, including leaves, washed and chopped

2 leeks, split, washed and sliced

2 tablespoons dried thyme

2 bay leaves

3 cloves garlic, peeled and crushed

1 tablespoon each salt and black peppercorns


  1. Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock.
  2. Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly.