How to make Soup Stocks (Chicken)

How to make Soup Stocks (Chicken)

Soup stock is always a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteing vegetables. Homemade broth is the best for a great risotto.


  • 5lbs of chicken parts (legs,thighs,wings) or meaty bones

  • 1 onion quartered

  • 3 carrots unpeeled and cut into large pieces

  • 3 or 4 stalks of celery, leafs and all

  • 4 or 5 chopped cloves of garlic

  • 1 Tbls of black peppercorns

  • 1/2 bunch of fresh parsley

  • 3 or 4 bay leaves

  • 8 cups of cold water


  • Place water in a pot. I like using a pot with the strainer already inside. This makes it nice and easy to remove the meats and remaining vegetables.

  • Place all the ingredients into the pot and simmer for about 2 hours. Do not boil, simmer.

  • Remove meat and scraps and refrigerate the broth over night.

  • The next day skim any remaining fat on top and your ready.

  • For a richer flavor roast the part in the oven at around 450 degrees for about 45 minutes before putting them in the water.