Chicken Stock


4 pounds chicken backs, necks, and giblets
1 onion
I carrot
1 stalk celery
1/2 bay leaf
2 sprigs parsley
salt and a few peppercorns


Rinse the chicken, cut up the vegetables, and cover all of the ingredients with cold water, about 2 quarts. Simmer gently for about 2 hours, skimming occasionally. Strain the stock, cool, and remove any fat. This stock will keep in the refrigerator for 3-4 days, or it may be frozen.

Or, of course, you can use the leftover bones of a roast or fowl as the base of your stock. Here are some hints for soup-making from turkey, duck, or goose bones.

Cooking & Recipes

Preparation Method

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