Chicken Stock

Chicken Stock

Back to basics with my method for making the perfect chicken stock.

James Andrews


  1. 4 Pounds chicken backs , wings , and bones
  2. quartered 1 Onion ,
  3. 4 Carrots , peeled and halved
  4. 4 celery ribs of
  5. 1 leek , white part only , halved
  6. 10 Sprigs thyme fresh
  7. 10 Sprigs parsley fresh
  8. 2 Bay Leaves
  9. 8 - 10 peppercorns
  10. 2 Cloves Garlic
  11. 2 Gallons water cold


480 mins
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    Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.

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    Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours.

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    Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.

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    Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.

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