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Classic Chicken Stock
© John Kernick

Classic Chicken Stock

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 3 quarts

This stock is perfect for making sauces, gravies, braises and soups. "If you use enough bones, it will be a little thick when cold, which means you have a good stock," says André Soltner.

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  1. 1 gallon cold water
  2. One 4-pound chicken
  3. 2 leeks, coarsely chopped
  4. 2 carrots, coarsely chopped
  5. 2 celery ribs, coarsely chopped
  6. 2 unpeeled garlic cloves
  7. 1 medium onion, coarsely chopped
  8. 4 parsley sprigs
  9. 2 thyme sprigs
  10. 1 bay leaf
  1. Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat, partially cover and simmer for 1 hour, skimming as necessary. Transfer the chicken to a rimmed baking sheet and let cool slightly. Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use. Partially cover and simmer the stock for 1 hour longer. Strain the stock and let cool. Skim off the fat before using.
Make Ahead
The stock can be refrigerated for up to 3 days or frozen for up to 1 month.