Chicken Stock

Metric version of recipe

2 quarts

Ingredient Amount
Chicken bones 4 lbs.
Cold water, or more or less as needed to cover the chicken bones by 2 inches 3 qts.
Onion, large, finely chopped 1 ea.
Carrot, medium, finely chopped 1 ea.
Celery stalk, finely chopped 1 ea.
Bay leaf 1 ea.
Parsley sprigs 1 to 2 ea.
Thyme sprigs 1 to 2 ea.
Black peppercorns 2 ea.
Salt ¼ tsp.


  1. Rinse the chicken bones, place them in a large stockpot, and add enough water to cover them by 2 inches. Bring to a boil over low heat. As the mixture comes to a boil, skim the foam and scum that come to the surface. Continue to skim regularly until the water has reached a boil.
  2. Turn the heat to low and simmer slowly for 3 to 4 hours, until the stock smells very fragrant. Add the onion, carrot, celery, bay leaf, parsley, thyme, peppercorns, and salt. Simmer for another hour.
  3. Strain the stock through a fine wire mesh sieve or a large strainer lined with cheesecloth into a bowl or another pot. Chill over an ice bath for about 30 minutes, stirring frequently. Skim off any fat that accumulates on the surface of the stock and discard. Use immediately, refrigerate up to 3 days, or freeze for up to 6 weeks.

Additional tips

Recipe credit: The Culinary Institute of America

© 2018 The Culinary Institute of America