Chicken Stock

“In our opinion, there are only a few things in the culinary world better than homemade chicken stock. While there is nothing wrong with store bought in a pinch, you cannot go wrong with a pot is slowly simmering, filling your house with the warm aroma of roasted chicken, bringing you back to a simpler time.

Frozen, this stock will last for up to six months.” – Joe


  • Bones from 1 chicken – lightly roasted
  • 2 each onions – rough chopped
  • 2 each celery stalk – rough chopped
  • 2 each carrot – peeled and rough chopped
  • 1 Tablespoon black peppercorns
  • 2 sprigs thyme
  • 3 sprigs parsley
  • 0.5 cups red wine


  1. Place all the ingredients into a heavy bottomed pot and cover with water.
  2. Heat the pot over medium low heat and allow to slowly come up to a simmer.
  3. Summer for four-to-six hours, adding a enough water to keep the bones submerged as it evaporates.
  4. Strain through a fine sieve and chill for any recipe.


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