Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Chicken backs and necks

  2. 4 Cold water

  3. 1 Yellow onion - unpeeled, and Coarsely chopped

  4. 2 Carrots - coarsely chopped

  5. 1 Celery stalk - coarsely chopped

  6. 1 Bay leaf

  7. 2 Black peppercorns

  8. 1 Fresh thyme sprig

  9. 1 Lemon

  10. 4 Fresh parsley sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the chicken under cold running water and place in the stockpot. Add the cold water to cover. Slowly bring to a gentle boil. Skim the surface of the water as the foam rises to the top. When the foam subsides, add all the remaining ingredients. Cook at a simmer, with the lid slightly ajar, for 2 hours. Remove the pot from the heat. Use tongs or a slotted spoon to remove the pieces of chicken. Strain the stock and pour into quart-sized containers. Cool. Cover and refrigerate. Skim any fat that accummulates on the top. The stock will keep in the refrigerator for three days. It may be frozen for later use. This recipe yields 3 quarts.


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