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Chicken Stock

Ingredients

  • 1 whole chicken, roasted and picked clean; OR a stewing hen (raw); OR backs, necks, and other bony parts
  • 2-3 lbs chicken feet (optional)
  • 1 onion, chopped in 2 - 3 pieces
  • 2 carrots, chopped in 2 - 3 pieces each
  • 2 ribs celery, chopped in 2 - 3 pieces each
  • 1-2 bay leaves
  • Water

Instructions

  • Add all ingredients to a 16-qt. stock pot and fill with enough water to cover the bones.
  • Bring to a simmer and cook on low-medium for 12-24 hours. 
  • Strain into containers.