Chicken Stock

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 onion, quartered
  • 1 carrot, broken into pieces
  • 1 celery rib, broken into pieces
  • a bouquet garni of fresh parsley, thyme, and a bay leaf
  • 2 quarts water


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, and refrigerate the stock.

Remove and discard the chicken fat when it congeals on the surface. Fill an ice cube tray with some of the stock and freeze it to use later. Use the remaining stock in a soup recipe, to cook rice in, or for a sauce.