Rich Chicken Stock


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This basic stock can be used as a base for any soup. Or use it to add extra flavor to rices or other dishes.

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  • 1 yellow onion quartered
  • 2 celery stalks, cut into chunks
  • 2 carrots, cut into chunks
  • 1 2 1/2-3 lb. chicken or 3 lb. chicken parts (backs, wings necks, and giblets, do not use the liver, which will make the broth cloudy)
  • 8 C. water
  • 4 cloves garlic, unpeeled
  • 1 tsp. salt
  • 1 bay leaf
  • 10 peppercorns
  • 3 sprigs fresh parsley
  • 1/2 tsp. dried thyme

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Place all ingredients except thyme in a large stock pot. Bring to a boil over high heat. Skim off foam. Add thyme, reduce heat to low, and simmer, partially covered, about 1 hour. Pour stock through a sieve lined with a double thickness of cheesecloth or a very fine sieve. Discard solids. (Chicken meat may be saved for another use, if desired.) Degrease stock with a fat separator, or store, covered in the refrigerator overnight. Remove layer of fat that forms on top and discard. Use within 2-3 days or freeze in airtight container up to 3 months.

Yield: 8 cups

From: The Big Book of Casseroles

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