Ingredients Jump to Instructions ↓

  1. 2 lbs. chicken backs, necks, and wings

  2. 8 cups water

  3. 2 onions, quartered

  4. 1 carrot, chopped

  5. 2 celery stalks, with leaves, chopped

  6. 1 Tbsp. chopped parsley

  7. 1 tsp. salt

  8. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. In a 5 quart stockpot, combine chicken and water. Bring to a boil. Skim off any residue that rises to the surface. Reduce heat, partially cover the pot, and simmer for 30 minutes. Add remaining ingredients and simmer stock for 4 hours longer, partially covered. Remove bones, strain stock, and check for seasonings. Cool uncovered in the refrigerator, then skim fat. This chicken stock will store in the fridge for 3 days, or frozen for 6 months.


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