Chicken Stock

Preparation info

  • 6 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 pounds chicken wings, backs or necks
  • quarts water
  • 1 small onion, peeled and halved
  • ½ cup chopped celery leaves
  • ¼ cup chopped fresh parsley
  • 1 large bay leaf
  • 6 allspice berries
  • 2 teaspoons salt
  • teaspoon freshly ground black pepper


    1. Wash the chicken pieces and place them in a saucepan with the water. Add the onion, celery leaves, parsley, bay leaf, allspice, salt and pepper. Simmer, covered, for two and one-half hours.

    2. Lift chicken and bones from the stock and strain liquid through a fine sieve. The stock may be further reduced if a concentrated flavor is desired. Cool the stock and chill it. Discard the layer of fat before using.