Best Chicken Stock

Best Chicken Stock

Time: 4 hrs


  • chicken bone (2 one gallon bags, filled with saved up,I store mine in the freezer, or chicken scraps)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 -2 bunch parsley stems
  • 2 onions, quartered
  • 3 -5 bay leaves
  • 12 quarts water
  • salt and pepper


  • 1 When you have saved enough chicken bones, its time to make a good rich stock.
  • 2 Throw all the bones into a large stock pot (at least 12 qts.).
  • 3 Chop up the celery, carrots, onions, and put into the pot.
  • 4 Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
  • 5 Salt and pepper to taste.
  • 6 Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
  • 7 Simmer for 3- 4 hours.
  • 8 Cool and strain out all solids with a screen or cheese cloth.
  • 9 Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
  • 10 Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.
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