Stock Chicken


  • 2 lbs meaty chicken bones
  • 1/2 gal. cold water
  • 1-2 tsp. salt
  • 1/2 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery with leaves, diced
  • 1 sachet d’epices (2 parsley stems, 1 sprig thyme, 3 peppercorns, 1 bay leaf and 1 clove garlic)


  1. Rinse bones with cool water and place in large stockpot.
  2. Add cold water to cover bones by 2 inches. Add salt.
  3. Bring bones to a boil, reduce heat to a simmer. Simmer 2-3 hours. Skim surface of foam and fat regularly.
  4. Add onion, carrots and celery (mirepoix) and sachet d’epices.
  5. Simmer another hour, skimming regularly.
  6. Strain stock thru sieve or colander lined with cheesecloth.
  7. May use now for bases of soups or sauces or refrigerate for future use.

**Tip: Substitute herbs in sachet d’epices with ginger and lemongrass for Asian dishes or mushrooms for earthy flavor.

Serves: 6-8

Credit: Camille Van Sant