Traditional Chicken Stock

June 2, 2020
Created by Harmons
2 hours 15 minutes
Serves 2 qt
  • 2 Tbsp oil
  • 1 carrot, cut into large pieces
  • 1 onion, quartered
  • 1 stalk celery cut into large pieces
  • 1 whole fryer chicken, plus wing tips
  • 2 bay leaves
  • 6 whole black peppercorns
  • 3 sprigs fresh thyme
  • 5 stems fresh parsley
  • Water

In a stock pot over medium-high heat, add oil. Add carrot, onion, and celery and cook until beginning to soften, about 5 minutes. Add chicken carcass, wing tips, bay leaves, peppercorns, thyme, and parsley stems. Add water to cover just over carcass, bring to a boil, reduce to a simmer and let cook, about 2 hours. Strain the liquid, discarding the solids. Let cool, refrigerate or freeze.

Learn how to break down a whole chicken.