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  • 1 pound chicken parts (back -- neck, wings, and bones)
  • 4 cups water
  • 1 carrot -- chopped
  • 1 onion -- sliced
  • 1 celery stalk
  • 10 black peppercorns
  • 5 whole cloves
  • 5 parsley sprigs
  • 1 large bay leaf


  • To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum that collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frozen, stock will last for up to 3 months; refrigerated, for 3 days.

Categories: Poultry  Soup  Stock 
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