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Gluten Free Matzah Ball Soup

Chicken Stock

The best chicken stock!
5 from 3 votes
Prep Time 20 mins
Cook Time 3 hrs


  • 4-5 pound whole chicken with neck and giblets removed (they come that way, so don't worry you don't have to go giblet diving unless you'd like to), plus
  • 1 pound chicken wings
  • 6 quarts water (24 cups)
  • 6 large carrots, cut into 1-2 inch size pieces
  • 1 yellow onion, cut into eighths (I keep the skin on)
  • 3 celery stocks, cut into 1-2 inch size pieces
  • 2 parsnips,¬†cut into 1-2 inch size pieces
  • 5 garlic cloves, smashed
  • 1 bunch parsley
  • 1 bunch dill
  • 2 bay leaf
  • 1 tbsp kosher salt, plus more to taste
  • 1 tsp peppercorns


  • Put the whole chicken and wings in a large stockpot and cover with water.
  • Bring to a boil for 15 minutes, remove any white schmutz that floats to the top, and then reduce to medium-low heat and add the remaining ingredients.
  • Cover lightly (with a vent) and simmer for 1 hour or until chicken is cooked.
  • Remove chicken from the pot and leave the liquid and other stuff behind. Shred cooled chicken, refrigerate¬†until ready to use, and put the skin and bones back into the pot.
  • Simmer covered (with a vent) for an additional 2-3 hours, skimming off any white schmutz. Strain the stock and throw away the stuff, adjust with salt and pepper to taste.
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