Chicken Stock

  • Serves

    makes 2 quarts


Longtime SAVEUR contributor Christopher Hirsheimer learned this recipe from a Roman restaurateur, Jane Mariani, who advised her to use an old hen—the older the bird, she said, the better the flavor. Your basic chicken, however, makes a fine stock for many diverse dishes.


  • 1 (3-lb.) chicken
  • 2 carrots, peeled and roughly chopped
  • 2 stalks celery
  • 1 medium yellow onion, peeled
  • 6 whole black peppercorns


Step 1

Place chicken, carrots, celery, onion, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil over medium-high heat.

Step 2

Reduce heat to low and simmer, uncovered, 2-3 hours, skimming foam occasionally. (After 1 hour of cooking, you may remove chicken, pick meat from the bones to reserve for another use, and return carcass to the pot.) Remove from heat and strain.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.