Berta’s Chicken Stock

Preparation info

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The recipe for this all-purpose chicken soup comes from Sheila’s mother, Berta. She’s nurtured her family on it for years. Strain the soup to use as a stock. If a rich stock is needed, cook strained stock over medium-high heat until reduced by half.


  • 1 chicken (4 to 5 pounds), preferably a stewing hen
  • 3 qua


  1. Rinse the chicken well and trim off all excess fat. Cut the chicken into quarters and place them in a large soup pot. Add the water and salt, and bring to a boil. Skim off the foam as it collects on the surface.
  2. Add the onions, celery, and dill. Cover, reduce the heat, and simmer for 1 hour.
  3. Cut the carrots and parsnips in half and add them to the sto