Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Chicken (or Any Other Meat) Stock Recipe

Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Chicken (or Any Other Meat) Stock

Photo by: Joseph De Leo

There was a time when chefs made stock out of scraps and even leftovers; mostly, those days are past, because chefs make so much stock every day that, although scraps may contribute, most of the base is fresh meat and vegetables bought expressly for the purpose. It makes sense for you to freeze chicken pieces, parsley stems, bits of carrot and onion, and so on, but, really, when it comes time to make stock, unless you’re on a very strict budget, you might as well start with just what you need.

Some chefs swear by chicken wings; some use legs only; some add feet. Some cook stock for an hour or two; some for a day. Jean-Georges Vongerichten once admonished me against overcooking stock, saying, “You want to taste meat and vegetables, not bones.” Bones give stock richness, but their flavor should not be up front. So cooking times for most stocks should be relatively short, about 1½ hours (or 6 to 8 hours in a slow-cooker, which does a great job here).

Yield: 1 gallon

  • About 4 pounds chicken parts, mostly dark meat (or use turkey, beef, lamb, rabbit, or duck)
  • 2 carrots, peeled and trimmed
  • 1 onion (peeling is unnecessary)
  • 1 celery stalk
  • 4 cloves garlic (optional)
  • 2 bay leaves
  • Several sprigs fresh parsley (stems alone are fine)
  • 10 peppercorns or a few gratings black pepper
  • 14 to 16 cups (about 4 quarts) water




1. Combine all of the ingredients in a stockpot or slow cooker. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 to 2 hours in a stockpot, or 6 to 8 hours in a slow-cooker, until the broth is fragrant and flavorful.

2. Cool, then strain, pressing on the solid ingredients to extract as much liquid as possible. Refrigerate, then skim excess fat once it hardens. Taste and adjust seasonings. Ladle into containers and refrigerate (for up to 3 days, or longer if you bring to a boil every third day) or freeze.


Gary Danko’s Duck Essence: In a deep skillet over medium-high heat, brown 6 or 8 pieces of duck wings or other meaty pieces in about 2 tablespoons olive oil or duck fat. Brown well, turning as necessary. Add 2 cups good stock, chicken or duck. Cook until reduced by about half, then strain; this will take about 15 minutes. Then pour the liquid into a saucepan and reduce, stirring frequently, until thick and glossy, 10 minutes or more. Season and use by the spoonful as a sauce.

© 2005 Double B Publishing, Inc.

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

5kcal (0%)
8mg (1%)
0mg (0%)
33mcg RAE (1%)
1mg (0%)
10mg (0%)
0g (0%)
0g (0%)
0mg (0%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.