Best Chicken Stock

Recipe by NewEnglandCook
READY IN: 4hrs
YIELD: 10 Quarts


  • chicken bone (2 one gallon bags, filled with saved up,I store mine in the freezer, or chicken scraps)
  • 2
    stalks celery, chopped
  • 2
    carrots, chopped
  • 1 -2
  • 2
    onions, quartered
  • 12
    quarts water
  • salt and pepper


  • When you have saved enough chicken bones, its time to make a good rich stock.
  • Throw all the bones into a large stock pot (at least 12 qts.).
  • Chop up the celery, carrots, onions, and put into the pot.
  • Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
  • Salt and pepper to taste.
  • Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
  • Simmer for 3- 4 hours.
  • Cool and strain out all solids with a screen or cheese cloth.
  • Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
  • Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.