★★★★★ 2 Reviews
By Eddie Jordan
from Bristow, OK

This recipe comes from Helen's Pantry. I like to make it to use during the holidays. It,s also good to have for a midnight snack or when ever you want a good treat. Oh yes it's good to freeze. Oh by the way Helen was my Mother. T his recipe is for Eddie's cook book TIME after TIME.

serves Makes 3 quarts
prep time 15 Min
cook time 2 Hr 30 Min
method Stove Top


  •   1
    whole chicken, roasted and de-boned
  •   3 qt
    cold water
  •   1
    onion cut in half
  •   4
    carrots, cut into 2 inch pieces
  •   10
    cloves garlic
  •   1/4 c
    parsley flakes
  •   10 sprig(s)
    fresh thyme
  •   5
    celery tops, and leaves from inside of stalk
  •   2
    bay leaves

How To Make

  • 1
    Place the cooked and de-boned chicken in a large stockpot with the water.
  • 2
    Bring pot to a boil and then reduce to a simmer. Simmer 1 hour
  • 3
    Meanwhile, place onion,carrot, and garlic cloves on a parchment lined baking sheet.
  • 4
    Roast at 400 degrees for 1 hour
  • 5
    Add roasted vegetables to stock, then add parsley, thyme, celery, and bay leaves.
  • 6
    Simmer stock 1 more hour then cool and strain.
  • 7
    Use for soups and sauces.