• 2 quarts chicken parts (back, neck, bone)
  • 16 cups (4 quarts) water
  • 1 medium onion, coarsely chopped
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs parsley or 1 teaspoon dried
  • 1/2 teaspoon dried thyme


  1. Sauté chicken pieces with onion, carrot and celery in the bottom of a large soup pot (or roast chicken and vegetables for 20-30 minutes at 350°F getting all the scraps from the pan)
  2. When chicken pieces are vegetables are browned, add herbs and water.  Bring to a boil then simmer for 2-3 hours.  Skim foam from the top if you want a clear stock and add more water if stock evaporates.
  3. When stock is finished, pour through a strainer. Discard cooked pieces.
  4. Refrigerate stock and allow fat to float the top and harden.  Remove the solid white fat from the top to “degrease” the stock.
Amount of servings Serving size Calories Fat Protein Carbohydrate
10 1 cup 9 0g 0 g 2 g

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