Chicken Stock


  • 10 lbs. chicken bones, pre-roasted ~ 1 hr.
  • Mirepoix:
  • 1 lb. onion (part of this can be leeks), chopped
  • 8 ounces carrots (or 8 oz. mushroom stems), chopped
  • 8 ounces celery, chopped
  • 1 bay leaf
  • 1/4 teaspoon thyme (or 3-4 fresh thyme sprigs)
  • 1/4 teaspoon peppercorns
  • 6 parsley stems
  • 2 whole cloves


  • 1. Pre-roast chicken bones for a deeper stock color; blanch chicken bones if a white
  • stock is desired. To blanch: Place bones in a stock pot, cover with cold water and bring to a boil. Drain and rinse.
  • 2. Place either the pre-roasted bones or the blanched bones in a stock pot and cover with cold water. Bring to a boil, reduce heat to simmer and skim the scum carefully.
  • 3. Add the mirepoix and sachet ingredients.
  • 4. Simmer for required length of time, skimming the surface as often as necessary for 2 1/2-3 hours. Add water if necessary to keep bones covered.
  • 5. Strain throught a china cap lined with several layers of cheesecloth.
  • 6. Cool the stock in a waterbath and refrigerate.


  • NOTES:
  • NOTES : This recipe makes 2 gallons or 128 one-cup servings. If a white chicken stock is desired, do not pre-roast the bones and use chopped mushroom stems instead of carrots; otherwise, for deeper color use carrots and pre-roast the bones.
  • SERVINGS: 128
  • SOURCE: Gisslen

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Old Comments

posted over 11 years ago
Love this recipe ... can't go wrong.
posted about 12 years ago
My house smells like a dream right now - this stock is great. Now - onto Chicken Noodle Soup!!