Chicken Stock

Preparation info

  • Difficulty


  • Makes about



Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 6 pounds chicken parts, necks, backs, carcasses, thighs
  • 2 medium onions, coarsely chopped
  • 2 small carrots coarsely chopped
  • 1 large rib celery, coarsely chopped
  • Green tops of 2 leeks, coarsely chopped (optional)
  • 2 cloves garlic (optional)
  • Several sprigs parsley
  • About 6 peppercorns
  • 1 or 2 sprigs thyme
  • 2 small bay leaves


Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Heat to boiling. Reduce the heat and skim the scum from the surface. Simmer 1 hour. 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 cold. Remove the layer of fat from the top.

For a richer stock, gently boil the stock uncovered until reduced by half. Let cool and refrigerate or freeze.