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Chicken Stock

Chicken Stock

Save up your chicken bones as you go along in a re-sealable plastic bag in your freezer (you don't need to thaw them before using--straight into the pot!) If you need to make stock before you have enough bones saved, you can use a few wings or legs. After you have chilled your stock overnight, fat will solidify on top that you can easily discard. You will be left with a full flavored, full bodied stock that has infinite use. A staple!

  • Yield: 3 quarts


  • 4 pounds chicken bones
  • 2 cups coarsely chopped yellow onions
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 3 garlic cloves, smashed
  • 4 bay leaves
  • 1 teaspoon black peppercorns
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano


  • Put all of the ingredients in a heavy 2-gallon stockpot. Add 1 gallon of water, which should cover the ingredients by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface occasionally with a slotted spoon to remove any foam that rises to the surface.
  • Remove the pot from the heat and strain the stock through a fine-mesh sieve into a clean container. Let cool, then cover the stock and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.