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McFadden Farm Chicken Stock Recipe


5lbs. chicken parts, such as wings, legs, necks and backs.
2 large onions, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 cloves McFadden Farm garlic, crushed
1 bundle parsley
2 sprigs thyme (2tsp. dried)
1 McFadden Farm bay leaf
Salt to taste
6 peppercorns


Roast chicken parts in roasting pan for 30 minutes at 450 degrees. Add vegetables, roast for 15 minutes more. Transfer to stockpot. De-glaze pan with a little water, and scrape into stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil. Skim surface froth as it forms. Lower the heat and add remaining ingredients except the peppercorns. Simmer uncovered for 3 hours adding water when necessary to cover and skimming additional froth. Add peppercorns for last 15 minutes. Strain into large bowl through colander lined with a double layer of dampened cheesecloth. Gently press solid to extract all liquid and discard solids. Cool to room temperature. Refrigerate. Discard the fatty layer that forms on the surface. Stock can be stored 3 days in the refrigerator or up to 6 months in the freezer.