Fresh Chicken Stock

Fresh Chicken Stock

Chicken stock is always better made while you are cooking a whole chicken to remove the meat for another dish. However you make it, you must use the bones. That’s where the flavor is!


  • 1 whole chicken, cut up, skin removed
  • 4 cups water or more, depending on the size of the chicken, enough to cover
  • 1 Medium onion, outer skin removed, root trimmed but in tact
  • 2 whole cloves
  • 1 whole carrot, peeled and cut in two
  • 2 stalks celery, cleaned and cut in two
  • 1 teaspoon whole black peppercorns
  • 1-2 bay leaves
  • Cheesecloth-Optional

Resist the urge to add salt. As the stock cooks, the flavors concentrate. You can add salt as you cook your other dishes using this stock resulting in just the flavor you wish!

To Prepare:

  1. Place chicken into a stock pot
  2. Cover with water
  3. Push cloves into onion and add to stock pot
  4. Add carrot, celery, peppercorns and bay leaf
  5. Place on high heat and bring to a simmer. Lower heat, cover and continue to simmer for an hour or until chicken is falling away from the bone. Check often to skim off any discolored foam from stock
  6. Remove the meat and vegetables from the liquid, reserving any meat from another dish and discarding vegetables and bone
  7. Allow stock to settle and remove fat from top of liquid by skimming or other method
  8. Strain chicken stock through dampened cheesecloth that has been folded over several times into a large clean container to clarify. Repeat as needed (optional)
  9. Use immediately or freeze at this point for later use

Yield: Approx. 4 cups fresh chicken stock

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