Patricia’s Chicken Stock

Patricia’s Chicken Stock

Prep Time30 mins
Cook Time3 d
Course: Main Course
Keyword: Chicken
Author: Patricia Walsh – Tricia’s Treasures @triciastreasures17


  • 1 Whole Labelle Patrimoine Chicken
  • 1 Med Onion quartered
  • 2 Carrots halved crosswise
  • 2-3 Stalks fo celery
  • 5 Sprigs of flat leaf parsley
  • 6-8 Whole peppercorns
  • 1 Head of garlic unpeeled and cut in half
  • 2 Bay leaves
  • 1 TBSP Kosher Salt


  • Place chicken, onion, carrots, celery, parsley, garlic, salt, bay leaves and peppercorns into a large stockpot.
  • Add cold water to cover and bring to a boil.
  • Lower the heat and simmer uncovered for 1 hour.
  • Remove chicken from water.
  • Remove chicken from the bones and set meat aside.
  • Return the carcass to the stockpot and simmer for 3 more hours.
  • Put a fine mesh sieve over a bowl and carefully pour the stock through it, straining out the solids.
  • Tips
    To make soup use 2 quarts of chicken broth about 2 cups of chicken 2 celery stalks 3 carrots and 1 small onion chopped salt and pepper to taste simmer for about 20 minutes until vegetables are cooked then add rice or noodles of your choice.