Chicken Stock

From Paul Curtis

This is a must in every kitchen. You can freeze quarts of it in plastic containers or Zip-Lock bags, and thaw as needed.


  • 1 fresh fowl

  • 3 good onions

  • 3 or 4 big pieces of celery

  • Kosher coarse salt

  • Black pepper

  • Bell's Seasoning®


* I recommend using a fowl for this because it makes a much stronger broth than  using a younger bird.






To prepare:

  1. Remove the gizzards from the chicken. Clean it inside and out and let it soak in a large pot of water for 20 minutes.

  2. Remove the chicken from the water and place it on a rack. Cover it inside and out with kosher salt. Place paper towels or a good linen kitchen towel over it and let it sit for two hours. This process is called Koshering the bird.

  3. After two hours wash the salt off the bird then put it in the pot and cover the bird with fresh water.

  4. Add a teaspoon of pepper and a teaspoon of Bell's Seasoning.  

  5. Peel the onions and cut them in half, then add them to the water.

  6. Cut up the celery and add it to the water.

  7.  Turn the heat up to high and let it come to a full boil. Be careful that it doesn't run over.

  8. Reduce the heat to simmer and let it go for a couple hours, depending on the size of the bird. It is done when the bird starts falling apart. Do not let the broth boil, or the chicken will get tough and stringy.  

  9. During the last half hour of simmering, taste the broth to be sure it is not too salty (remember that the koshering process adds salt to the meat). You may need to add about 1 teaspoon of salt.  

  10. Turn off the heat and let the broth and bird cool for at least an hour. Remove the chicken and place it in a bowl. Strain the broth.

  11. Transfer the remaining broth to a clean container and finish cooling it in the refrigerator. After it is cool, skim off as much fat off as you can.

  12. Measure the cooled, strained, skimmed stock into cup and quart containers and refrigerate or freeze until needed.