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Easy Chicken Stock

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  • 5 lb Chicken parts (see notes)
  • 16 c Water
  • 2 md Onions -- peeled and
  • Quartered
  • 2 Carrots -- chopped
  • 2 Celery stalks -- chopped
  • 8 Peppercorns
  • 6 Sprigs parsley
  • 2 Bay leaves
  • Several sprigs fresh thyme
  • 1/2 ts Dried thyme
  • 2 Whole cloves


1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy