Basic Chicken Stock

           Candida Program Friendly, Easy, Recipes, Sauces, Dressings, Dips & Misc.
Basic Chicken Stock
0 votes, 0.00 avg. rating (0% score)

chicken broth



4 pounds chicken wings, backs, or a mixture of wings, backs, and giblets (no liver)

12 cups water

1 large onion, quartered

2 carrots, scrubbed and cut into 1-inch pieces

2 large celery stalks with leaves, cut into 1-inch pieces

1 large leek, cleaned and cut into 1-inch pieces

8 sprigs flat-leaf parsley

2 sprigs fresh thyme

1 ½ teaspoon Sea salt, or to taste


In a large stockpot, combine the chicken and water; bring to a boil. Skim off the foam that rises to the surface; add the onion, carrots, celery, leek, parsley, thyme, and salt. Reduce the heat and simmer, partially covered, skimming off any foam and fat occasionally, about 2 hours.

Line a colander with a paper towel or a double layer of cheesecloth; place over a large bowl. Strain the stock through the colander, pressing the solids with a wooden spoon to extract the juices; discard the solids. Refrigerate the stock until the fat rises to the surface; scrape off and discard the fat. Or cool and transfer to 1-cup freezer containers to freeze; remove the fat when ready to use.

Makes 8 cups