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Good Basic Chicken Stock

  • Yield: About two and one-half quarts


  • 3 pounds chicken bones including any combination of backs, wings, and necks
  • 2 medium yellow onions, peeled and quartered
  • 1 rib celery, cut into thirds
  • 2 carrots, peeled, cut into one-inch chunks
  • 5 parsley sprigs, with stems
  • 10 black peppercorns
  • 1 bay leaf
  • 1 gallon water


  • Combine all of the ingredients in a stockpot or kettle and bring to a boil. Boil for 10 to 15 minutes. Then reduce the heat to medium-low and simmer for three hours. Some froth or scum may accumulate on the surface; skim this off from time to time. At the end of the three hours, pour the entire contents of the stockpot through a colander or sieve. Cool. Chill stock overnight and then remove the fat that has congealed on the surface. Stock is ready to use or freeze.

Recipe Details