Servings: 7

Weight Watcher Smart Points: 0

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2-3 bay leaves
  • 2-3 carrots, cut into chunks
  • 2-3 celery stalks, including any leaves, cut into chunks
  • Bones from one whole chicken
  • 1 head garlic, skin on, cut in half horizontally
  • 1 onion, skin on, cut in half
  • Several sprigs fresh parsley and/or thyme or 2 teaspoons each, dried
  • Giblets and neck if you have saved them
  • 1-2 teaspoons whole peppercorns


  1. Put all of the above ingredients in a very large, heavy-bottomed pot
  2. Cover with water, bring to a boil, and immediately reduce heat to low
  3. Keep at barely a simmer for three hours
  4. The stock will be better if you do not keep it at a rolling boil
  5. Add water as necessary to cover the bones and vegetables.After three hours, remove from heat and allow to cool to a point that the stock won’t burn you
  6. Pour through a fine-mesh strainer (see notes) into another large pot and cool completely in the refrigerator
  7. Any fat will rise to the top once cooled and may be easily skimmed off the surface before transferring to containers for storage.

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