Chicken Stock


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Chicken Stock

Homemade chicken stock will add great flavor to soups and other dishes. Plus, it only contains what you want it to have.


  • 4 pounds of chicken pieces
  • 3 carrots, roughly cut in 1 to 1 1/2 inch pieces
  • 1 large onion, quartered
  • 3 celery stocks, with leaves, roughly cut
  • 2 bay leaves
  • 9 peppercorns, cracked but not ground
  • 1/2 tablespoon thyme leaves
  • 1/2 tablespoon rosemary leaves
  • 1/2 cup chopped parsley leaves
  • 3 garlic cloves, peeled
  • 12 cups of water


  1. Place all the ingredients in a large stockpot, cover, and bring to a boil. Skim off any foam that develops.
  2. Once boil is reached, reduce heat to simmer, and simmer uncovered for 4 hours. Skim foam as necessary. Do not allow it to boil.
  3. After four hours, strain out the solids. Return the stock to the pot and simmer another 3-4 hours, or until the stock has reduced by about 1/3.
  4. Let cool. Store in the refrigerator for a few days, or freeze for about 3 months. It can also be canned using a pressure canner.


Though not necessary for a great stock, roasting the chicken and vegetables will provided an additional depth of flavor.


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