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Chicken Stock

Chicken Stock

Use this stock as a base for your soups, to cook your rice, in sauces and gravy. Portion and freeze it so you always have some on hand!

Servings 8 quarts
Author Isis


  • 5 - 6 lbs chicken bones I use the backs and breast bones left from my roasted chickens
  • cold water enough to cover the bones by about 2"
  • 3 cups celery chopped
  • 3 cups carrots chopped
  • 3 cups onions chopped
  • 2 leeks chopped
  • 2 tsp peppercorns
  • 2 bay leaves
  • 1 small bunch fresh parsley
  • 1 small bunch celery leaves


  1. Place the bones in a stock pot
  2. Cover the bones with cold water
  3. Bring to a simmer over medium heat
  4. Chop the celery, carrots, onions and leeks into about 1/2" pieces
  5. Allow the stock to simmer about 30 minutes, skimming the surface occassionally
  6. Add the celery, carrots, onions and leeks
  7. Simmer 1 hour or so, skimming the surface as needed
  8. Add the peppercorns, bay leaves, parsley and celery leaves
  9. Simmer another 30 minutes
  10. Skim the surface again to remove as much fat as possible
  11. Remove the large solids from the stock and then strain