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American, French
Chicken Stock Recipe-15665

Photo by: Joseph De Leo
Comments: 0


This is essential for use in soups, sauces, and grain, meat, fish, and poultry dishes, and is very easy to make. When you prepare whole chicken, cut off and freeze the wing tips, backs, and necks for stock; likewise, freeze the carcass when you remove breasts and legs from a whole bird.

Yield: Makes 2 quarts


  • 3 pounds chicken parts, including backs and necks, rinsed well in cold running water
  • 3 stalks celery, cut into medium dice
  • 1 clove garlic, halved
  • 2 carrots, cut into medium dice
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 3 quarts water


Place all the ingredients in a stockpot or large pot over high heat and bring to a boil, skimming the top. Reduce the heat to medium and simmer 2 to 2½ hours, skimming occasionally, until a good chicken flavor is achieved.

Strain through a fine strainer, pushing down on the solids to extract all the liquid, and skim any grease off the top. Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup. Refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

85kcal (4%)
23mg (2%)
4mg (7%)
521mcg RAE (17%)
21mg (7%)
62mg (3%)
1g (6%)
4g (7%)
0mg (2%)

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