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Basic Chicken Stock

Cook Time4 mins
Total Time4 mins
Course: Basics
Servings: 4 quarts


  • 8 lb Chicken Bones
  • 1/2 lb Onion quartered
  • 1/4 lb Carrots peeled and rough chopped
  • 1/4 lb Celery rough chopped
  • 1 each Bay leaf
  • 3-4 each Parsley stems leaves removed
  • 1 tsp Black Pepper cracked
  • 1 each Thyme sprig
  • 5 qt Water cool


  • First you must blanch the bones to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  • Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  • After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.