Basic Chicken Stock
Nothing beats the flavor added to soups and stews from the taste of homemade chicken stock. As a bonus, the stock contains some calcium leached from the bones during the cooking process.
Be sure to date and label all your containers so you can use up the oldest first.
If you’re not planning to use the stock right away, you can leave the fat on to act as a seal; discard it before you use the stock.
Make Ahead: Store in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Type of Dishsoup, stock
- 3½ lbs (1.75 kg) chicken necks or backs
- 3 sprigs fresh parsley
- 2 bay leaves
- 1 carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 onion, stuck with 6 whole cloves and halved
- 2 tbsp ( 25 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) black peppercorns
- 1 tsp (5 mL) dried thyme
- Salt and freshly ground black pepper
Rinse chicken necks and place in a 26-cup (6.5 L) saucepan or stockpot. Add parsley, bay leaves, carrot, celery, onion halves stuck with cloves, lemon juice, peppercorns and thyme. Add enough cold water to cover. Bring to a boil over high heat, skimming off any foam that rises. Reduce heat to low and simmer, uncovered, for 1 ½ hours. Remove from heat.
Set a fine-mesh sieve over a large bowl. Ladle stock through sieve into bowl, leaving behind dregs. Discard vegetables and herbs. Strip any chicken meat from bones and reserve for another use. Season stock to taste with salt and pepper.
If not using stock immediately, pour into 2-cup (500 mL) and 4-cup (1 L) airtight containers. Cover and refrigerate for 1 to 2 hours, until chilled. Skim off any fat and discard.
Turkey backs or necks can be substituted for the chicken pieces.
2006 Jan Main