Chicken Stock


Preparation info

  • Difficulty


  • Makes About

    4½ qt


Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Whole chicken, 1, about 4 lb (2 kg), quartered
  • Yellow onions, 2, quartered
  • Leeks, 2 small, white and pale green parts, halved, rinsed, and chopped
  • Carrots, 4, quartered
  • Celery, 4 stalks, quartered
  • Fresh flat-leaf (Italian) parsley, 6 sprigs
  • Fresh thyme, 6 sprigs
  • Peppercorns, 10
  • Salt


Put the chicken in a stockpot. Add water to cover by inches (4 cm). Bring to a simmer over medium-high heat and skim any foam from the surface. Add the onions, leeks, carrots, celery, parsley, thyme, peppercorns, and 2 teaspoons salt. Return to a boil. Reduce the heat to low and simmer gently, uncovered, until the chicken is cooked through, about 1 hour.

Transfer the chicken to a platter, let cool slightly, then remove the meat from the carcass, reserving the skin and bones. Reserve the meat for another recipe. Return the skin and bones to the pot and continue to simmer, uncovered, for about 1 hour. Pour the contents of the pot through a fine-mesh sieve into a large bowl. Press down on the solids to extract all the liquid, and discard the solids.