Chicken Stock

Preparation info
  • Makes About

    3 Cups

    • Difficulty


Appears in

By John Martin Taylor

Published 1992

  • About

This rich Lowcountry stock uses The Carolina Housewife’s guidelines of 1 pound of meat to a quart of water. If you want a very clear and light broth, do not brown the chicken or crack the bones and be sure to peel the onion; marrow and onion skins impart dark colors.


  • 2 pounds chicken backs, necks, and scraps, with the fat, or a chicken carcass, with the bones cracked
  • 1 large unpeeled o


Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan. Add the vegetables, herbs, and water and simmer, uncovered, for about hours or until the liquid is reduced by half, skimming any scum from the surface from time to time.

Strain out the solids, cool, a