Go Back

Chicken Stock

Prep Time10 mins
Cook Time7 hrs
Keyword: chicken stock
Servings: 6 quarts


  • Large pot
  • fine mesh strainer
  • skimmer


  • 6 lbs chicken backs and necks *see note
  • 8 qts water
  • 1 lb onions peeled and quartered (use some leeks or green onions too if they happen to be in season)
  • 1/2 lb carrots cut in large dice
  • 4 sprigs thyme
  • 4 sprigs flat leaf parsley
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 tsp white wine vinegar


  • Place everything except the vinegar into the stock pot. Slowly bring to a simmer, skimming and discarding any impurities that rise to the top.
  • Add vinegar. Keep stock at a very gentle simmer for 5-8 hours and continue skimming when impurities rise to the top. This will keep the fat from emulsifying into the stock and preserve the clean, rich flavor.
  • Strain stock through a fine mesh strainer and discard remains. Use right away, or freeze in quart ball jars or plastic containers for future soup-making.


*Although Rachel's recipe calls for chicken necks and backs, I still stand by using up any leftover bones from a roast chicken to make this stock. It won't be quite as clear and rich, but keep the weight ratios the same and it will still make a delicious stock.