← Back to Search Results
slow cooking
Chicken (or Any Other Meat) Stock Recipe-7374

Photo by: Joseph De Leo
Comments: 4


There was a time when chefs made stock out of scraps and even leftovers; mostly, those days are past, because chefs make so much stock every day that, although scraps may contribute, most of the base is fresh meat and vegetables bought expressly for the purpose. It makes sense for you to freeze chicken pieces, parsley stems, bits of carrot and onion, and so on, but, really, when it comes time to make stock, unless you’re on a very strict budget, you might as well start with just what you need.

Some chefs swear by chicken wings; some use legs only; some add feet. Some cook stock for an hour or two; some for a day. Jean-Georges Vongerichten once admonished me against overcooking stock, saying, “You want to taste meat and vegetables, not bones.” Bones give stock richness, but their flavor should not be up front. So cooking times for most stocks should be relatively short, about 1½ hours (or 6 to 8 hours in a slow-cooker, which does a great job here).

Yield: 1 gallon
Cooking time: 2 Hours Or More, Mostly Unattended


  • About 4 pounds chicken parts, mostly dark meat (or use turkey, beef, lamb, rabbit, or duck)
  • 2 carrots, peeled and trimmed
  • 1 onion (peeling is unnecessary)
  • 1 celery stalk
  • 4 cloves garlic (optional)
  • 2 bay leaves
  • Several sprigs fresh parsley (stems alone are fine)
  • 10 peppercorns or a few gratings black pepper
  • 14 to 16 cups (about 4 quarts) water




1. Combine all of the ingredients in a stockpot or slow cooker. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 to 2 hours in a stockpot, or 6 to 8 hours in a slow-cooker, until the broth is fragrant and flavorful.

2. Cool, then strain, pressing on the solid ingredients to extract as much liquid as possible. Refrigerate, then skim excess fat once it hardens. Taste and adjust seasonings. Ladle into containers and refrigerate (for up to 3 days, or longer if you bring to a boil every third day) or freeze.


Gary Danko’s Duck Essence: In a deep skillet over medium-high heat, brown 6 or 8 pieces of duck wings or other meaty pieces in about 2 tablespoons olive oil or duck fat. Brown well, turning as necessary. Add 2 cups good stock, chicken or duck. Cook until reduced by about half, then strain; this will take about 15 minutes. Then pour the liquid into a saucepan and reduce, stirring frequently, until thick and glossy, 10 minutes or more. Season and use by the spoonful as a sauce.

© 2005 Double B Publishing, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

5kcal (0%)
8mg (1%)
0mg (0%)
33mcg RAE (1%)
1mg (0%)
10mg (0%)
0g (0%)
0g (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • swhitmansalkin

    01.28.10 Flag comment

    @cookguy @Big_Ugly_Mich @BarbL Sorry for this error, and thanks for catching it! I asked Mark Bittman about the amount of water that should be used and he said that 14 to 16 cups (about 4 quarts) of water is the right amount for this recipe. I've edited the recipe to reflect this correction.

  • cookguy

    01.14.10 Flag comment

    I'm gonna hazard a guess that you should start with about 6 quarts (MOL) of water if yield is approx. 1 gallon.

  • Big_Ugly_Mich

    01.14.10 Flag comment

    Barb stole my thunder, but not the fact that the question is valid.

  • BarbL

    01.14.10 Flag comment

    Shouldn't this recipe include some liquid?


Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
spice Spice
by Ana Sortun
good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?