Chicken or Duck Stock


  • 5 pounds chicken or duck partsbacks, wings, feet, necks
  • 5 quarts water
  • 1 large onion, peeled, chopped
  • 1 medium carrot, peeled, chopped
  • 3 stalks celery, washed, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme or ½ tablespoon dried
  • 4 sprigs parsley


Put the chicken or duck parts in a pot with the water. Bring to a boil over high heat. As soon as it boils, lower the heat. Skim off all the scum on the surface of the water.

Add the vegetables and herbs, and simmer, uncovered, for 3 hours. Strain the stock, cool uncovered quickly, and refrigerate, covered, until needed. For rich stock, simmer the stock until reduced by one third.