Easy Chicken Stock


  • 4 lbs chicken pieces
  • 16 Cups of water
  • 3 celery stocks
  • 2 medium onions quartered
  • ½ head of garlic
  • 10 whole black peppercorns
  • 2 bay leaves
  • 1 Tbs salt


  1. In a large stainless steel stock pot, combine chicken and water. Bring to a boil over medium-high heat. Add the celery, onions, peppercorns, bay leaves and salt. Reduce heat and boil gently for 2 hours or until the chicken is tender.
  2. Using a slotted spoon, remove the chicken and reserve it for another use.
  3. Remove the celery, onion and garlic with slotted spoon and discard – do not worry about removing every piece, the sieve will catch the remainder.
  4. Strain the stock through a cheesecloth lined sieve.
  5. Cool until fat solidifies, then skim the fat from the stock.
  6. Your stock is now ready to use or to preserve.