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Chicken Stock Recipe-14266

Photo by: Joseph De Leo
Comments: 0


Yield: Makes 2 quarts


  • 6 pounds chicken bones, cut into 4- to 6-inch pieces (necks and backs are best)
  • 2 cups white onion, peeled
  • 1 cup celery
  • 2 cups carrots, peeled
  • 1 large leek, rinsed
  • 4 quarts water
  • 2 sprigs fresh thyme
  • 8 to 12 peppercorns


Roughly chop all of the vegetables into 2-inch pieces; precision is not important.

Place all of the ingredients in a large stockpot and set over high heat.

Bring to a boil, then reduce heat to maintain a slow simmer. Do not let the stock boil.

Let the stock cook gently, uncovered, for 6 to 8 hours. Check frequently and skim off any impurities that come to the surface.

Remove from the heat and strain twice through a fine-mesh strainer.

Place strained stock in a clean sauce pot and return to high heat to bring the stock to a boil. Turn the heat down to maintain a light boil; reduce to 2 quarts.

Strain again.

Use immediately, or refrigerate for up to five days.


Stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.

© 2005 Michael Schlow

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

11kcal (1%)
17mg (2%)
0mg (1%)
65mcg RAE (2%)
3mg (1%)
22mg (1%)
0g (1%)
1g (1%)
0mg (0%)

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