1 Windy N Ranch stewing hen or fryer chicken

2-3 stalks celery, ribs and fronds, roughly chopped

2 large carrots, roughly chopped

1 yellow onion, quartered

2 sticks lemon grass, top portion removed and large end crushed (Optional, but a wonderful addition.)

2-3 garlic cloves, sliced in half lengthwise

10-15 sprigs fresh parsley

10-15 sprigs fresh cilantro

2 bay leaves


Combine all ingredients together in an 8-quart crock pot. Fill remainder of the crock pot with water. For the most flavorful results, cook on low for 8-10 hours. You can also cut down the cook time by cooking on high for about 5 hours. Pour stock through a mesh sieve to strain out the herbs and vegetables; discard.


The benefit of using a fryer chicken in this recipe is that the cooked meat can be shredded and used in soup, pasta, tacos, salad or any number of dishes. On the other hand, while stewing hands impart a fuller, richer flavor to the broth, the meat can be tough, even after 8 hours of cooking. As for storage, we like to pressure can our stock for a longer shelf life, but we've also found a much easier alternative is to freeze the stock in ice cube trays. Once frozen, place the cubes in ziplock freezer baggies for use in rice pilaf, quinoa, sauteed vegetables and other dishes where you might just need a dash of stock.

Published on 03/19/2017

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