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Traditional Chicken Stock Soup Recipe


– 12- to 15-lbs. of chicken bones.*
– 3 medium onions (cut each in half)
– 4 large carrots (trimmed, peeled)
– 1 whole celery stalk (use root end about 4 inches long)
– 3 medium fresh tomatoes (cut each in half)
– 1 cup parsley (use stems only)
– ½ cup salt

*You can buy chicken bones either in the freezer section of your grocery store, or ask the poultry manager for any that they have on hand.


  1. Combine all ingredients listed above into a 20-qt. stock pot and cover with cold water to two inches above the contents. Cook over high heat until mixture comes to a boil.

  2. Then, reduce the heat to a medium simmer for six hours. Use a large slotted spoon to remove the foam that floats to the surface. This foam is a residue of coagulated protein. It occurs at the first boil and then will decrease after you skim it off during the first 15 minutes or so.

  3. Pour the stock through a large fine strainer or concoct one from a doubled-over piece of cheesecloth. Remove the chicken and de-bone it while it is still hot. At this point, you can get rid of the extracted vegetables.

  4. Take a taste of the stock and adjust for salt flavoring. For better flavor enhancement, refrigerate the stock overnight. You can use the cooked chicken for soup or salad.

  5. To de-fat this traditional chicken stock, take out of the refrigerator the next day and remove the solid fat layer on the surface of the stock with a large spoon. Any remaining particles can be removed with a paper towel (unscented) by laying it on the surface and pulling toward you. The fat particles will adhere to the paper towel.

  6. Store any unused stock by freezing it in quart-sized containers. Stock can be frozen for up to 6 months in the freezer.

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