Chicken Stock

Chicken Stock


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You can use this basic recipe to use in all of your favorite recipes like stuffing, soups, or for a batch of plain old rice!

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

2 quarts


  • 1 lg. chicken
  • 9 C. cold water
  • 2 lg. onions, each with 2 cloves inserted
  • 2 carrots
  • 1 celery rib, halved
  • 1 tsp. salt
  • 1 bay leaf

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Rinse chicken well with cold water. Place in large pot with 8 C. cold water and bring to a boil, skimming the froth. Add 1 C. cold water and return to a simmer, again removing any froth. Add the vegetables and seasonings and simmer 2 hours, skimming the froth when necessary.

Remove chicken, de-bone, and reserve meat for future use if desired. Return bones to the pot an simmer for one hour longer, adding hot water when necessary to cover ingredients. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Shill the stock and remove the fat.

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