Chicken Stock
  • 4pounds of chicken bones or sectioned chicken
  • 6quarts water
  • 1 large onionquartered
  • 2 carrotsquartered
  • 2 stalks of celeryquartered
  • 2 bay leaves
  • 4 sprigs of thyme
  • 4 sprigs of parsley
  • 6 peppercorns
  1. Place chicken bones or a sectioned chicken into a large pot and cover with water.
  2. Bring to a boil and boil rapidly for a few minutes to release fat if using sectioned chicken.
  3. Drain, rinse the chicken and the inside of the pot. This step, and the next, can be omitted if using bones only.
  4. Cover with fresh water again and bring to a boil.
  5. Add the vegetables, herbs, and peppercorns
  6. Reduce heat and remove any foam from the surface. Cover and simmer on low for 3 – 4 hours.
  7. Strain and chill to remove fat as per beef stock.
Recipe Notes

Chicken Stock |