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Chicken Stock

Excellent to have on hand when needing broth.


  • 3# chicken wings, backs, or other bones
  • (I often use leg quarters.)
  • 1 medium veal knuckle (I am still looking for this.)
  • 4 qt water
  • 3 large onions, peeled and cut in half
  • 2 large carrots, scrubbed and cut into large rings
  • 2 medium leeks, carefully washed and cut into large rings
  • Several large shallots, peeled but left whole
  • 1 large bay leaf
  • 8 parsley sprigs
  • 8 large ribs celery with tops, broken into large pieces
  • 1 tsp dried thyme
  • 1 tbsp salt
  • 2 tsp freshly ground black pepper
  • 1 whole clove


  1. Select a stock pot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to boil. Skim foam, and add all other ingredients. Bring back to boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 ½ hours, skimming occasionally as necessary.

  2. Strain the cooked stock through a damp cheesecloth-lined colander. Discard all solids. cool and refrigerate the stock. When fat has congealed on top, remove and discard it. The stock may be used as is or frozen.

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