Chicken Stock

Fond de Volaille

Use this rich stock for soups, pot-au-feu, and some stews. It can be stored in the refrigerator for up to 3 days or frozen in covered containers for up to 3 months.


  • 5 pounds chicken necks, backs, and wings, plus leftover roasted carcasses, if available
  • 2 or 3 chicken gizzards
  • 1 veal shank or a few marrowbones (optional)
  • 2 onions, halved
  • Green tops from 2 or 3 leeks
  • 2 small celery ribs, halved
  • 1 carrot, halved
  • Peel and seeds from 2 tomatoes or 1 plum tomato, quartered (see Note below)
  • 2 garlic cloves
  • 2 whole cloves


  1. Place the chicken parts, gizzards, and veal shank and marrowbones (if you have them) in a large stockpot. Cover with warm water and quickly bring to a boil over high heat. Boil vigorously for 3 minutes. Drain; rinse the bones and return them to the pot.
  2. Cover with 6 quarts cold water; slowly bring to a boil. Skim off any scum that surfaces until only a small amount of foam rises to the top. Add the onions, leek greens, celery, carrot, tomato or tomatoes, garlic, and cloves. Return to a boil. Reduce the heat to low, partially cover the pot, and simmer slowly, without disturbing, for 4 to 5 hours.
  3. Ladle the stock through a colander into a deep bowl. Then ladle it again through a strainer lined with several thicknesses of damp cheesecloth. Skim the fat off the top. If you have time, chill the stock, then scrape off all the congealed fat.
  4. Put the degreased stock in a large, heavy saucepan and bring to a boil. Slide the pan half off the heat and cook at a slow boil, skimming, for 25 to 30 minutes, or until the stock is reduced to 2 quarts.