Chicken Stock
Prep time
Cook time
Total time
Recipe type: Essential Pantry Item
Kitchen Type: Kitchen
Serves: 8
  • 4 lbs chicken carcasses, including necks and backs
  • 1 large onion, roughly chopped
  • 2 carrots,
  • 1ribs celery, cut in ½
  • 1 leek, white part only, cut in ½ lengthwise
  • 1 parsnip, roughly chopped
  • 2 tbsp Herbs de Provence
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 2 cloves garlic
  • cold water
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine Herbs de Provence, salt and pepper. Massage mixture into chicken carcasses and pieces. Spread chicken out onto a baking sheet and bake for 1 hour.
  3. Place chicken, vegetables, and herbs and spices in large crock pot set to high and cover with cold water. Simmer uncovered for 6 to 8 hours. Turn heat setting to low and continue to simmer for 2 days. Top up the water every 8 hours.
  4. Strain stock through a metal strainer into another large Dutch oven, or canning jars if you are familiar with pressure canning. You can discard all the chicken bones and mushy vegetables. Allow stock to cool to room temperature. Place in refrigerator overnight. Remove solidified fat from surface of stock and top with filtered water (if canning stock). Without canning the stock will keep in the fridge for 3-4 days and 3 months in the freezer.
Recipe by Back Country Culinary at