Chicken or Turkey Stock

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IngredientsChicken Stock

  • 4 whole cloves
  • 2 medium-sized yellow onions, peeled
  • 6 quarts cold water
  • 5 lbs. chicken or turkey parts, on bones (preferably dark meat)
  • 3 stalks celery with leaves, coarsely chopped (1 ½ cups)
  • 2 large carrots, scrubbed and coarsely chopped
  • 6 cloves garlic, peeled
  • 4 sprigs fresh thyme, or 2 teaspoons dried thyme leaves
  • 2 bay leaves
  • 12 sprigs parsley
  • ½ teaspoon salt


  1. Insert 2 cloves into each onion.  In a 10 or 12 quart stockpot, bring the water and chicken to a boil over high heat, skimming off any foam.
  2. Stir in the onions and the remaining ingredients and return to a boil.  Lower the heat and simmer, uncovered, for 3 hours.
  3. Strain the stock through a large sieve into a heatproof bowl and discard the meat, bones, and vegetables.
  4. When the stock has cooled, cover and refrigerate until cold.  Scrape any fat from the surface.

Use refrigerated stock within 3 days, frozen stock within 3 months.

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