Recipe courtesy of Michele Urvater

Homemade Chicken Stock

  • Level: Easy
  • Yield: 3 quarts
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4 pounds chicken necks or backs, skin and fat removed

1 onion, roughly chopped

1 carrot, roughly chopped

1 celery stalk, roughly chopped

Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth

4 quarts water


  1. Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
  2. Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.
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