Chicken Stock

Chicken Stock
Chicken Stock

I start with whatever chicken is on sale, sometimes whole chickens, sometimes thighs, this time, it was leg quarters. Wing tips are great for flavor and gelatine content so if you make wings a lot, freeze the tips until you have enough. I also like to use leeks because they taste great and the green leaves are so packed with nutrients and you can save the whites for the finished soup or sauce. Basically, use the parts of the vegetables you would normally throw away to add to the stock pot. Like the roots, skins and stems from the parsley. Make sure they are well washed.


  1. 4 pounds chicken with bones
  2. 1 large onion
  3. 1 or 2 leeks
  4. 1/2 bunch celery
  5. 10 carrots
  6. 2 cloves garlic
  7. Parsley stems
  8. 1 tomato or 1/4 canned tomato product
  9. 2 bay leaves
  10. 1 tsp oregano
  11. 1/2 green bell pepper
  12. 1 tsp paprika
Ignore the ginger in this photo, I used this stock for Carrot Ginger Soup.

Start by browning the chicken in hot oil.
Cook Chicken

Add the vegetables, skins and all and add water. Bring to boil, then let simmer for at least an hour, two or more would be better. You can remove the chicken, pull it off the bone and put the bones back in the pot if you have time and want to use the chicken for soup or salad.

Skim the scum from the stock. Strain and let cool. Once cold, you can scrape excess fat off the top.

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