Basic Chicken Stock

by the Editors

I like to include bones people have gnawed on, as they are all going to be boiled for many hours.


  • Skin and bones of whole chicken(s), including necks you trimmed off and spines you may have removed from butterflying
  • 1 carrot
  • 2 ribs celery
  • 1 onion
  • Salt to taste

In a big pot, collect the bones. If you reserved the neck, definitely add that to this stockpot. Cover bones so that there are four inches of water above the bones. Set over high heat to bring to a boil while you chop the carrot, celery, and onion into large diced pieces. Add all ingredients to the pot, bring to a boil, and then reduce heat to simmer for six hours (give or take an hour). Strain and reserve the broth. Salt to taste. Store in the refrigerator for up to three days and then freeze.