Recipes Classic Chicken Stock Be the first to rate & review! 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. Chicken Soup Recipes By André Soltner Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 2 hrs 20 mins Yield: 3 quarts Ingredients 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 Directions 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. Rate it Print