Ingredients Jump to Instructions ↓

  1. 4 pounds chicken parts, such as wings, backs, carcasses, and necks, rinsed in cool water

  2. 2 cups coarsely chopped yellow onions

  3. 1 cup coarsely chopped carrots

  4. 1 cup coarsely chopped celery

  5. 3 garlic cloves, smashed with the side of a heavy knife

  6. 4 bay leaves

  7. 1 teaspoon whole black peppercorns

  8. 2 teaspoons salt

  9. 1 teaspoon dried thyme

  10. 1/2 teaspoon dried rosemary

  11. 1/2 teaspoon dried oregano

Instructions Jump to Ingredients ↑

  1. Put all the ingredients in a stockpot. Add enough cold water to cover the bones by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours, occasionally skimming off the foam that forms on the surface.

  2. Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover tightly and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

  3. Yield : 3 quarts


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