Blonde Chicken Stock

This image courtesy of Joseph DeLeo

Blonde stocks definitely have more fun.

Makes12 cups



Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationhealthy, kosher, lactose-free, low calorie, low carb, low-fat, peanut free, tree nut free

Five Ingredients or LessYes


Type of Dishstock


  • 2 pounds chicken backs and necks
  • 12 cups mineral or filtered water
  • 1 large Spanish onion, chopped
  • 2 celery stalks with leaves, chopped
  • 2 carrots, chopped
  • ½ cup white wine
  • 1 teaspoon kosher salt
  • ½ teaspoon whole black peppercorns


  1. Combine all the ingredients in a large stockpot.

  2. Bring to a boil over medium-high heat, reduce heat, partially cover, and simmer for 1 hour.

  3. Strain the stock and discard solids.

  4. Refrigerate until ready to use.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I will make my own chicken stock from now on. Best when you make the stock a day ahead. Cool on the stove, then refrigerate. The layer of oil is much easier to remove the next day.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password