Yield - 1 Gallon





5 lb.Chicken Bones

4 oz. Carrots, Rough Cut

4 oz. Celery, Rough Cut

8 oz. Onion, Rough Cut

1.5 Gallons Water

1 pc. Bay Leaf

6 pc. Peppercorns

1/2 oz. Herbs (Dried Thyme, Parsley, Rosemary, Basil, Other)

Salt & Pepper, To Taste



Method -

Place the bones in a stockpot and add water (bones should be covered in water)

Using high heat, bring to a boil, add remaining ingredients and reduce heat to simmer the stock. Using a ladel, skim the fat and impurities off the surface of the stock (repeat several times). Stock should simmer for 1-3 hours until it has flavor and color. The stock can be fortified with chicken base (or bullion cubes) to obtain a richer flavor. After simmering, taste and adjust seasonings with salt and pepper.

To strain a stock, most Chefs use a chinoise, it makes stocks & sauces perfectly smooth and more refined. Strain off the stock into another container, use the stock immediately or place in a cold water bath to cool as quickly as possible.


Chefs Note: This stock can be used for many different soups and sauces, it can also be stored for several days in the refrigerator or frozen in bags for several months.




Copyright 1999 - 2014 Chef Depot Inc.
All Rights Reserved.
Legal Notice and Copyright

Customer Service - E-mail us or phone:(630) 739-5200

Customer Feedback