Chicken Stock



  • 8 to 10 pounds Chicken Bones and Parts back, neck, carcass, thighs
  • 4 to 5 medium Onions - chopped coarsely
  • 2 Leeks - rinsed well to remove sand cut into 1/2 inch pieces (use green & white parts)
  • 2 whole Celery - cut into 1/2-inch chunks
  • Enough water to cover all the ingredients plus 2 extra inches
  • 10 to 12 Carrots scrubbed and cut into 1/2 inch chunks
  • 12 sprigs Parsley including stems
  • 4 sprigs fresh Thyme
  • 2 large Bay Leaves
  • 14 whole Black Peppercorns


  • Makes 2 Quarts
  • In a large stockpot, combine all the ingredients.  Add enough cold water to cover all ingredients.  Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock.  Do not cover the pot.  When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks. 
  • Turn off the heat and let the stock cool for 30 minutes.  Use a slotted spoon to remove the chicken bones and veges and discard.  Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
  • Refrigerate for at least 24 hours
  • The next day scrape all visible fat and discard.  Divide the stock into various sized freezer containers.  The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.
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