Chicken Stock


  • 4 lbs chicken bones (necks, backs, breast bones, wings, etc.)
  • 6 cups cold water
  • 2 medium yellow onions, halved lengthwise
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 cup local dry white wine
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 2 whole cloves
  • 2 springs fresh thyme


In a large stockpot, combine bones and water. Bring to a boil over medium-high heat. Skim surface to remove any scum. Reduce to medium-low and stir in onions, carrots, celery, wine, peppercorns, bay leaves, cloves and thyme. Simmer, uncovered, for 3 hours.

Remove bones from stock and discard. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing vegetables to extract as much liquid as possible. Discard solids. Let cool to room temperature. Cover and refrigerate until fat congeals on the surface, about 8 hours; remove and discard fat.

Make ahead: Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 4 months.

Makes 6 cups.

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