Chicken Stock


  • 14 cups water

  • 2 pounds chicken bones

  • 1 pound skinless chicken parts, cubed

  • 2 medium onions with skin, quartered

  • 2 carrots, coarsely chopped

  • 2 stalks celery, coarsely chopped

  • 4 cloves garlic, unpeeled

  • 6 sprigs parsley

  • 1 teaspoon dried thyme

  • 1 or 2 bay leaves


Put all the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer for 4 hours.

Strain the stock through a fine sieve and skim off any fat. Store in an airtight container and refrigerate. Freeze whatever you don't use after 3 days.

Makes 12 cups

Each 1-cup serving contains about 52 calories, 0.6 g fat, 7 mg cholesterol, and 72 mg sodium.

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