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Mater Chicken Stock ~ Recipe

on April 6, 2015

chicken stock

Yields: about 12 cups stock


  • 3 lb chicken backs, wings or a whole chicken
  • 4L cold water
  • 2 onions, unpeeled, quartered
  • 2 carrots, cut into chunks
  • 1 stick celery, cut into chunks
  • 1 leek top (or 3 green onions)
  • 2 large sprigs parsley
  • 1/2 tsp black peppercorns


  1. Combine chicken, water, onion, carrot, celery, leek, parsley, and peppercorns in a large pot over high heat.
  2. Bring to a boil, then turn heat to low and simmer gently for 3 hours (or in a large slow cooker on high for 4 hours), until stock is flavourful, Skim any foam that forms. Strain, discarding solids.
  3. Chill, then skim any fat that solidifies on the top. Continue on with any recipe requiring sotck, or freeze in portions to use another day.


If using a whole chicken, remove carcass after 45 min to 1 hour of cooking on the stove (3 hours on low in slow cooker) or when meat has cooked through. Let cool enough to handle. Remove meat you wish to eat and return bones to pot to simmer for another 2 hours and 15 minutes or until stock is flavourful.

Source: Today’s Parent Magazine


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