Basic Chicken Stock

Recipe Date: August 14, 2026
Serving Size: 20
Prep Time: 15 Minutes
Cook Time: 480 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 5# Chicken parts (leg quarters/necks/backs/wings etc.)
  • 2 Leeks
  • 4 Carrots
  • 6 Celery Stalks
  • 10 sprigs Italian Parsley
  • 2 Large Yellow Onions
  • 2 Bay Leaves
  • 1 TB white or black peppercorns
  • 2 TB dried thyme or a big fresh bunch
  • 2 TB dried summer savory
  • 1/2 bottle white wine like our Sauvignon Blanc
  • about 3 gallons of water
  • 6 cloves

Directions

  1. Trim chicken into pieces (unless using small parts which are fine as is). Rinse well.
  2. Put chicken in stockpot, bring just to gentle boil, then simmer 2 minutes. Skim foam.
  3. Drain and rinse parts under cold water to remove foam, set aside parts.
  4. Rinse stockpot well.
  5. Cut green parts of leeks from white part with leeks, wash very well under cold running water to remove dirt and sand, then cut the green parts into 1” slices , reserve white part for another use in some other dish.
  6. Wash parsley, carrots and celery under cold water, then cut into 1” pieces and Quarter the onions.
  7. Fill stock pot with all ingredients, putting chicken on top last.
  8. Fill with cold water, about 3 gallons.
  9. Bring to just a bare simmer on stove (small bubbles) and skim foam that rises on top several times during the first hour and discard the foam (just grey harmless proteins), and continue to simmer for 8 hours. Skim, Skim, Skim.
  10. Remove solids from pot into sieve/chinois over large bowl using a spider, gently pressing on them to extract liquid, and then discard. Strain remaining broth thru sieve into the large bowl.
  11. Let cool for 2 hours, then refrigerate.
  12. Next day, remove solid fat on top and reserve for another use (i.e. chicken & dumplings). Use or freeze in small quart containers.

Use a 16 quart stock pot

Print Recipe