Basic Chicken Stock

  • Total: 2 hr 40 min
  • Prep: 10 min
  • Cook: 2 hr 30 min
  • Yield: 3 quarts
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1 tablespoon olive oil

1 large onion, peeled and quartered

1 carrot, peeled and chopped

2 celery stalks, chopped

1 head of garlic, cut in half

1 bouquet garni

2 pounds raw chicken bones, rinsed in cold water

4 quarts of cold water

Salt and pepper


  1. In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.