Chicken Stock

Great way to use up all of the extra bits of a carcass.

Keyword Broiler, Broth, Neck, Poultry, Soup
Prep Time 30 minutes
Cook Time 6 hours
Servings 5 Quarts


  • 4 Lbs Sweet Gum Farms chicken carcasses Can Also use Necks, and feet
  • 1 Large onion quarterd
  • 4 Medium Carrots, Wash and scrubbed Break in 2 to 3 inch pieces
  • 4 Medium Celery Ribs Break in half
  • 1 Medium Leek, White part only Cut in half and rinse to remove grit
  • 8 Sprigs Fresh Thyme
  • 8 Sprigs Fresh Parsley
  • 3 Sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 8 Peppercorns
  • 2 Cloves Garlic
  • 2 Gallons Cold Water


  1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set an object directly on ingredients in pot a opened streamer basket works well, and add the water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.

  2. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

  3. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Once cool place in refrigerator overnight.

  4. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

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