Our Big Family Kitchen

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Chicken Stock

By Laura Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Soups and Stews

Ingredients

  • 4 Pounds Chicken
  • 2 Leeks, cleaned
  • 6 Sprigs Parsley
  • 1 Bay Leaf
  • 1 Large Onion, stuck with 2 Whole Cloves
  • 2 Carrots
  • 1/2 Teaspoon Thyme
  • 1 Clove Garlic

Method

  1. Cover chicken with 12 cups of cold water and bring to a boil.
  2. Skim the top and add 1/2 cup of cold water and bring to a second boil.
  3. Add the onion, leeks, carrots, parsley, thyme, bay leaf and garlic.
  4. Cook at low heat for at least 2 to 3 hours.
  5. Strain soup and refrigerate over night.
  6. The next day, skim the fat from the cold soup and heat to boiling.
  7. You can then use immediately or freeze in small batches or in ice cube trays for later use.