Chicken Stock


"Since scouring this site, I have yet to see a real chicken stock recipe so I figured i'd add one. Real chicken stock is made over a period of 3-4 hours to develop the flavor, not a single hour... so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock."
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Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Place chicken bones in the bottome of the stock pot
  2. fill the stock pot with cold water enough to cover the chicken bones by 2 inches.
  3. place on stovetop and bring to a gently bring to just barely a simmer. The bubbles just barely break the surface, and you should see just a gentle roll of water.
  4. Once all the impurities start to coagullate, forming that nasty white skum on top of the stock, skim off with a ladle. This is imperetive for making a translucent stock. You may also wish to add more water if some evaporates to keep the bones covered.
  5. after 2 hours of simmering, add the onions, carrots, and celery. Simmer for another 1 1/4 hours.
  6. with 45 minutes left of simmering time, wrap the parsley stems, Bay Leaf, peppercorns, thyme, and garlic in the cheesecloth and tie with butchers twine. Add this to stock. Some people choose to add them right into the stock, but I find thise sachet best incase the flavorings start to get too strong I can just pull them out.
  7. After about 4 hours total simmering time, take the stock off the stove and strain through a fine mesh strainer lined with cheesecloth. Try to disturb the bones on bottom as little as possible.
  8. taste and adjust seasoning if neccesary by adding some salt.


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