A great recipe for basic chicken stock - A Family Feast

Chicken Stock

  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 2 quarts


  • 4 quarts cold water
  • 1 fryer chicken 4-5 pounds quartered
  • 5 chicken feet, or 4 chicken wings or 1 turkey wing
  • 1 clove of garlic peeled and bruised
  • 1 onion peeled and cut in half
  • 23 carrots peeled and cut into 1 inch pieces (about one cup)
  • 2 celery ribs tops and all cut into 1 inch pieces (about one cup)
  • ½ bunch fresh flat leaf parsley tied with a string
  • 1 bay leaf
  • 1 ½ teaspoon salt
  • ½ teaspoon whole black peppercorns


  1. Put all ingredients into a large stock pot and slowly bring to a boil. Skim foam that floats to the top during this slow heating process and discard.
  2. Reduce heat and simmer for four hours. Skim often.
  3. Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
  4. Remove skin and debone the chicken and reserve.
  5. Press the carrots, celery and garlic through a fine strainer into the stock.
  6. Discard and pulp left in the strainer. Cool the stock, remove and discard the fat that floats to the top and use stock for any recipe calling for a good chicken stock.