Classic Chicken Stock

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 Andr? Soltner.

Slideshow:Chicken Soup Recipes

  • Active:
  • Total Time:
  • Servings: Makes 3 quarts


  • 1 gallon cold water
  • One 4-pound chicken
  • 2 leeks, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 unpeeled garlic cloves
  • 1 medium onion, coarsely chopped
  • 4 parsley sprigs
  • 2 thyme sprigs
  • 1 bay leaf

How to make this recipe

  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.

Contributed By Photo © John Kernick Published November 2011

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