Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Stock Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2018 Print Rate It Share Share Tweet Pin Email Yield: 14 cups Ingredients 5 to 6 pounds chicken backs, necks, and wings (or one 5- to 6-pound chicken) 2 stalks celery, cut into 2-inch lengths 3 medium carrots, cut into 2-inch lengths 2 medium onions, coarsely chopped 4 sprigs fresh thyme 4 sprigs fresh parsley 1 teaspoon whole black peppercorns 2 dried bay leaves Directions In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches (about 20 cups). Bring to a boil. Reduce to a simmer, and cook for 3 hours. Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers. Rate it Print