Rich Chicken Stock

Yield: Makes about 3 quarts

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Preheat your oven to 425° F.

Place the chicken pieces on a baking sheet in a single layer. Scatter the carrots, onions and celery on another and place both baking sheets in the oven. Roast for about 20 minutes or until the chicken is starting to brown.

Place the chicken, roasted vegetables, garlic, tomatoes and herbs in a large soup pot and add enough cold water to cover them by about 2 inches. Bring the pot to a simmer, skimming any foam that rises to the surface and cook for 2 hours.

Strain the stock, pressing hard on the meat and vegetables to squeeze out the juices. Discard the meat and vegetables. Season the stock with salt and pepper.

You may remove the excess fat from the surface of the stock by either skimming with a ladle, using a fat separator, or placing the stock in the refrigerator overnight and removing the solid fat layer that rises to the top. You can store the stock in the refrigerator for several days or if you are not going to use it within that period, you may freeze it.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired January 19, 2008.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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