Chicken Stock
Recipe type: Pantry Items
Cuisine: Pantry Items
A good solid dark chicken stock that can be used for making gravies or used as a stock for other uses.
  • 10 lbs of assorted chicken parts as described in the article
  • 2 carrots broken into pieces
  • 2 large onions quartered
  • 1 large leek chopped rough
  • 2 celery stalks including leafy tops coarsely chopped
  • 6 parsley sprigs
  • 2 bay leaves
  • 1 tbsp whole pepper corns
  1. Preheat an oven to 425F (220C)
  2. In a large roasting pan spread the chicken parts (except chicken feet).
  3. Roast until browned but not burned turning occasionally so all parts brown. This takes about 2 hours.
  4. Place parts in a 20 quart stock pot along with the chicken feet.
  5. Place the vegetables in the same roasting pan
  6. Roast until browned turning occasionally to allow vegetables to brown evenly.
  7. Add the vegetables to the stock pot.
  8. Deglaze the roasting pan with 1 cup of water
  9. Scrape up brown bits from pan with a wooden spoon
  10. Add brown bits and deglazing water to the stock pot
  11. Add water to the stock pot ensuring all chicken parts and vegetables are covered.
  12. Bring to a boil; skim any grey foam that forms on the surface.
  13. Add the seasonings and reduce heat to a simmer and simmer for 8 hours skimming the fat from the surface occasionally.
  14. Cool slightly and strain broth through cheese cloth discarding any bones, cartilage, vegetables and seasonings.
  15. Pour into shallow pans
  16. Cool the pans in cool water and/or ice.
  17. Refrigerate to cool further until chilled.
  18. Skim fat once chilled from the surface.
  19. Pour into quart containers and seal.
  20. Refrigerate up to 3 months or freeze up until six months.
Recipe by In the Kitchen with the Old Salty Dog at