Chicken Stock

14 cups


  • 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


  1. 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.

  2. 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.

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