Chicken Stock

Preparation info
  • Makes About

    4 quarts

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About


  • 6 pounds chicken parts–necks, backs, carcasses, thighs
  • 2 medium onions, coarsely chopped
  • 2


Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Bring to a boil, reduce the heat, and skim the scum from the surface. Simmer 1 hour. Then add the remaining ingredients and simmer gently uncovered, 4 to 5 hours.

Remove the solids with a slotted spoon or Chinese skimmer. Pour the stock through a cheesecloth-lined strainer. Let cool, then refrigerate until