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Chicken Stock

Contributed by: Chris WebAdmin. of


  • 4 pounds meaty chicken bones, like chicken backs, wings, necks or a combination, chopped into 3-inch pieces
  • 2 medium leeks (white part only), well rinsed and chopped
  • 2 large onions
  • 2 carrots, quartered
  • 2 celery ribs, cut into 1-inch slices
  • 3 garlic cloves
  • 12 stems of fresh parsley
  • 2 teaspoons dried thyme leaves
  • 12 black peppercorns
  • 6 cloves
  • 2 bay leaves


In a soup pot, place bones and add enough water to cover. Bring to a boil, reduce heat to medium-low, and simmer 5 minutes. Drain and rinse.

Return bones to soup pot. Add leeks, onions, carrots, celery, garlic, parsley, thyme, peppercorns, cloves and bay leaves. Add 12 cups cold water. Bring to a boil, reduce heat to low, and simmer, skimming surface frequently, until stock is reduced to 8 cups, 3 to 4 hours.

Strain stock through a fine sieve into a large bowl, pressing hard on solids. Let stock cool, then cover and refrigerate. Remove fat from top of stock before using.

Serving Size: Makes 8 cups.

Nutritional Information:

Prep: 10 minutes - Cook: 3 hours 5 minutes to 4 hours 5 minutes

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