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Chicken Stock or Broth

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  • 5 pounds chicken bones, or chicken pieces, rinsed well (or beef, or pork, or ham, or turkey, or a combination)
  • 20 cups cold water
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks celery, cut into 2-inch pieces
  • 1 stalk leek, cleaned, sliced into 2-inch pieces
  • 3 sprigs fresh Italian parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp Kosher salt
  • 6 whole cloves or a sliced stalk of lemongrass
  • 1 thumb ginger, sliced
  • 3 cloves garlic, smashed


Place the chicken bones in a stockpot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

Add the remaining ingredients. Reduce the heat to medium-low and simmer uncovered for at least 2 hours, reducing to taste. Note: the stock will probably need more salt, but it’s best to wait until you turn the stock into soup.

Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month. Makes about 16 cups.


Recipe by: Chef Mick

I suggest saving all your bones and meat scraps in a bag in the freezer until you have enough to make stock, even cooked bones. Feel free to mix them, the most complex and satisfying stocks / broths contain a variety of meat and bones - pork, beef, chicken and turkey all together taste great!


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