Homemade Chicken Stock

Makes 6 quarts


  • 1 (5- to 6-pound) roasting chicken
  • 3 stalks celery with leaves, cut up
  • 2 medium carrots, unpeeled and cut up
  • 2 large onions, unpeeled and chopped
  • 2 heads garlic, unpeeled and halved
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp whole black peppercorns
  • Cold water


  1. Place chicken in an 8-quart stockpot. Add celery, carrots, onions, garlic, parsley, thyme, sage, bay leaves, salt and black peppercorns. Fill stockpot with cold water to cover ingredients by 2 inches. Slowly bring water to boiling; reduce heat. Simmer, covered, for 3 hours.
  2. Remove chicken from stockpot; reserve for another use. Strain stock into a large container through a large strainer lined with a double layer of 100-percent-cotton cheesecloth. Discard vegetables, seasonings and chicken bones and skin.
  3. Place stock in an airtight container; refrigerate for up to 3 days or freeze for up to 6 months.

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