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Chicken Stock Recipe

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This recipe for Chicken Stock, by , is from Padre Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Shanahan


1-3 roti chicken carcasses
1-2 onions coarsely chopped
2-3 carrots split lengthwise & sliced diagonally
2-3 celery stalks and leaves sliced coarsely
3-5 cloves of garlic coarsely chopped
fennel stalks and leaves (optional)
2t.-1T of dried herbs de provence
or a bouquet garni of fresh herbs from the garden: 2 ea. sprigs of sage, thyme, oregano, tarragon tied together with kitchen string
1/4-1/2c+ dry white wine
olive oli for sautéing
cooking spray for baking sheets

Must have a jelly roll pan with sides, a strainer and cheesecloth. Large dutch oven or stew pot.

Preheat your oven to 400.

Using heavy duty foil, line bottom and sides of jelly roll pans to capture the juices. Spray with cooking spray. Divide thawed (assuming you've been freezing your collected carcasses) chicken carcasses among the 2 sheets making sure to not crowd them. You want them to brown a bit not just steam in their rendered juices.

Roast for at least 20 minutes or until they brown and juices are running and browning around the edges. Pull out and set on top of the stove. Pour enough white wine over the pan to deglaze the brown bits. Usually 1/4c. for a single carcass and 1/2c+ for multiple.

While that's cooling. Heat 2T+ olive oil to a large dutch oven or stew pot on medium high heat. Add veggies all at once and sauté until onions are translucent. About 5-10 minutes

Add bouquet garni or herbs de provence. Stir to mix herb in and turn off the heat for a moment.

With large kitchen tongs nestle the chicken carcasses into the veg mixture being careful to not spill any of the juice/wine mixture in the bottom of the roasting pans.

With your tongs or a rubber spatula stir the juices and wine gently scraping up the brown bits of the juices and chicken meat and scrape them into your stew pot of the chicken and veggies.

Turn on the heat. Add 8-12 cups of water to submerge the carcasses and bring to a boil.

Turn down to a simmer and simmer gently skimming foam from the surface for 1 hour.

Give the pot a good stir and add water to cover and continue simmering for another hour.

Turn off heat. Let sit for at least 30 minutes.

With tongs lift out as much of the veggies and bones onto a plate. Then dump in garbage trying to reserve the juices to put back in the pot.

Line a handled strainer with cheesecloth (this strains out bits of bone, herbs, etc). Position the strainer over a bowl or large glass measuring cup/bowl that has a spout to pour it easily into freezer containers. With a ladle strain liquid through the cheesecloth. Chunks left in the pot of bones and veggies will fall into the cheesecloth. Gather the cheesecloth up with the solids in it, squeeze it over the strainer and dump solids into the garbage. Rinse the cheesecloth in cool water and squeeze dry. Lay it over the strainer again and continue to strain all of the stock. Toss all solids.

Let cool a few minutes and then taste to season with salt and pepper. Freeze.

Preparation Time:
Preparation Time:
All damn day




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