The Magic of Broths: Homemade Chicken Stock

Chicken Stock
Ali Allen Copyright © 2015


2 leeks, washed and coarsely sliced
3 celery stalks, snapped into two or three short pieces
2 1/4cups carrots, washed but unpeeled, coarsely chopped
2cups onions, unpeeled but root end removed, coarsely chopped
1head of garlic, sliced in half, any rooty bits removed
6 1/2pounds raw chicken carcasses, including wings and necks, if available
2 pig’s trotters (optional)
5quarts water


Makes about a gallon.

  1. Place all ingredients in a very large stockpot with enough water to cover everything and bring to a boil. Reduce the heat to a gentle simmer. You don’t want the liquid to bubble away merrily as it will reduce too fast and the surface oil will mix with the stock, making it taste fatty. 
  2. Simmer for most of the day, minimum of 4 hours, preferably for 6 to 8 hours. When the stock is ready the liquid will be clear and the meat melting off the bones.
  3. Pour the stock through a sieve into a large bowl and distribute into glass or plastic containers with tight-fitting lids, using a ladle.

Recipe reprinted with permission from The Magic of Broths © 2016 by Nick Sandler, Kyle Books