Chicken Stock Recipes - Easy & Traditional

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Traditional Stock Method

4 # chicken bones
1 gallon + 1 quart water
3 celery stalks
2 carrots
2 onions
3 whole bay leafs
2 tablespoons whole peppercorns
1 teaspoon whole thyme leafs
1 bunch fresh parsley
1/2 teaspoon salt

Rinse the chicken bones well with cold water. Place chicken bones in a stock pot and cover with cold water and bring to a boil. Once the stock has begun to boil remove from heat, discard the cooking liquid and rinse off the chicken bones with cold water. Add the 1 gallon plus 1 quart of cold water and all remaining ingredients and bring to a boil. Once the stock has come to a boil reduce the flame to a low setting and simmer for 2 hours.

My “Chicken Soup Method”

1 whole chicken (meat for the soup)
2 stalks celery
2 carrots
1 onion
1 teaspoon whole black peppercorns
1 teaspoon whole thyme leafs
2 tablespoons parsley

Take the whole chicken and rinse well. Place in a stock pot and cover with cold water. Bring to a boil and simmer for 45 - 55 minutes. Remove the chicken from the water and reserve. Let the chicken cool, while the chicken is cooling off add all remaining “stock” ingredients above into the cooking water.

Once the chicken is cool clean the meat from the bird. Placing bones, skin and scraps in a large bowl. Once you have cleaned the chicken meat reserve this for your soup. Return the chicken bones, fat and scrapes to the cooking liquid or “stock” and simmer for 2 hours. This is an excellent method for home cooking, and for any chicken based soups.

Recipes by Brian Johnson

Posted in Soup Recipes