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Chicken Stock

  • Yield: 3 quarts


  • 4 pounds chicken parts, such as wings, backs, carcasses, and necks, rinsed in cool water
  • 2 cups coarsely chopped yellow onions
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 3 garlic cloves, smashed with the side of a heavy knife
  • 4 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano


  • Put all the ingredients in a stockpot. Add enough cold water to cover the bones by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours, occasionally skimming off the foam that forms on the surface.
  • Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover tightly and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

Recipe Details