Chicken Stock

Preparation info
  • Makes

    8 cups

    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This recipe produces a very strong gelatinous stock. Don’t use it for most cold soups, as they will turn solid; but it is perfect for aspics or gelled soups.


  • 6 pounds (2.7 kg) chicken backs and necks
  • 17 cups (


In a tall narrow stockpot, bring the bones and water to a boil. Skim the fat. Lower the heat and simmer gently, so that bubbles are barely breaking on the surface, for 12 hours, skimming the fat as necessary. Partially covering the pot with a lid or using an otoshi-buta will mean less evaporation.

Strain through a fine-mesh sieve. Skim the fat. Cool to roo