Chicken Stock for Soup
Author: Kitchens
  • 4 pounds chicken backs, necks
  • 4 Quarts water
  • 2 carrots, quartered
  • 1 large onion, quartered
  • 2 medium celery stalks, trimmed quartered
  • 5 peppercorns
  • 1 clove garlic (optional)
  1. Add chicken to cold water, bring to boil and turn down heat. Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and refrigerate, covered, over night. Next day carefully skim off fat.
  2. Stock will keep for about 3 days refrigerated or about 3 months frozen.
This basic stock makes what our editors called "the best chicken soup, ever."
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