Chicken Stock

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READY IN: 2hrs 5mins
Recipe by Louis Pujol

A chicken stock used in a variety of soups

Ingredients Nutrition


  1. Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
  2. Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot. Add enough water to just cover the ingredients (about 14 cups). Slowly bring to a boil over medium heat. Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface. Taste and adjust to seasoning.
  3. Strain the stock into a bowl through a colander or strainer lined with cheesecloth. Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
  4. Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.

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