Chicken Stock


  • 5-6 lb chicken (or chicken parts - backs, wings, thighs)
  • 2 large Spanish onions, peeled & halved
  • 6 ribs celery, cut or snapped into thirds
  • 6 carrots, peeled & cut into thirds
  • ½ bunch fresh parsley
  • 2 bay leaves
  • 2 tbsp chicken base paste or 4 chicken bouillon cubes
  • 12 cups water + more as needed
  • kosher salt to taste

Special Equipment

  • stock pot
  • fine mesh strainer


  1. In a large stockpot place the chicken, onions, celery, carrots, parsley, bay leaves, bouillon, water and salt
  2. Cover and bring to a boil over medium-high heat. Skim and discard the foam that rises to the top of the pot. Reduce the heat to medium and simmer gently for 4-5 hours, adding 1 to 2 cups of water if the stock reduces too much
  3. Strain through a fine mesh strainer and discard the vegetables and herbs. Let cool and refrigerate
  4. When the stock is cold, skim off and discard the fat from the top if desired (although the fat contains most of the best flavor)
  5. Refrigerate for 3-4 days and/or freeze up to 6 months