Chicken Stock!

Stock is one of the first things you learn how to make in culinary school, it’s the base to many more complex dishes from soups and consommés to risottos and pastas! A very diverse item yet it is so easy to make! A home made stock will elevate your dish from just alright to amazing!


  • 5-6 lbs of chicken bones
  • 2 carrots
  • 2 celery sticks
  • 2 small onions halved
  • 1 lemon
  • leftover herbs
  • 6 litres water


Stocks are one of the easiest things to make! Chicken bones can be found in your local grocery store, they usually come frozen, any kind of chicken bones will do but the neck and breasts are the best. The neck and breast contain a lot of gelatine which will give your stock body. You can even use bones of an already roasted chicken! As for herbs, you can add as much or as little as you want, I would stay in the range of thyme, oregano and parsley. Nothing too strong in flavour that may change the flavour of your dish. Put all our ingredients in a stock pot and bring it to a boil.


You want to start off with cold water, if boil your water first and add in your ingredients than your stock will be cloudy. When everything comes up to a boil, skim off the access fats and impurities. Turn your stock down to a medium low simmer. Cook for 3-4 hours skimming periodically (every 30 minutes or so).


Keep the stock uncovered to ensure a nice clear broth! After you’ve cooked the stock for 4 hours, you cannot gain any more flavour or body from the bones or other ingredients, so strain it and pass it through a cheesecloth (optional if you want a clear broth). Cool overnight and use within a week. If you have leftover broth, place the remainder in jars and freeze. They will last months and be ready for use immediately!


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