Chicken Stock

Chicken Stock Recipe

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Jamallah Bergman


A nice stock to help make chicken soup with or any other kind of soup for that matter.


★★★★★ 1 vote

scant 10 cups
10 Min
3 Hr 30 Min


  • 3 lb
    chicken wings and necks
  • 2
    onions,cut into wedges
  • 16 c
    water to cover
  • 2
    carrots,coarsely chopped
  • 2
    celery stalks,coarsely chopped
  • 10
    fresh parsley sprigs
  • 4
    fresh thyme sprigs
  • 2
    bay leaves
  • 10
    peppercorns, whole black

How to Make Chicken Stock


  1. Place the chicken wings and necks and the onions in a large,heavy bottomed pan and cook over low heat, stirring frequently until lightly browned.
  2. Add the water and stir thoroughly to scrape off any sediment on the bottom of the pan. Bring to a boil, skimming off any foam that rises to the surface. Add all the remaining ingredients, partially cover, and simmer gently for 3 hours.
  3. Strain,cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.

Printable Recipe Card

About Chicken Stock

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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