Makes approximately 3 quarts

(Sources include: Cabot Creamery)


  • 5 pounds chicken pieces, wings, backs and necks
  • 4 quarts cold water
  • 2 onions, peeled, chopped and browned
  • 3 carrots, peeled, quartered and browned
  • 3 celery stalks, quartered and browned
  • 2 bay leaves
  • 6 sprigs of fresh parsley
  • 12 whole peppercorns
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme

Step 1

Place all the ingredients in a large stock pot.

Step 2

Bring to boil in four quarts of water and then simmer for 3-4 hours.

Step 3

When done, strain the stock through a fine meshed strainer. You may use it immediately, refrigerate it for a week, or freeze for use later.