- G. Granaroli XbrG76A Chicken Stock: 3 To 4 lbs chicken necks, -wings, and backs 10 c Water 1 Onion , chopped 2 Stalks celery 2 Sprigs parsley Salt and pepper to taste Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth. 1 lg head of escarole washed well and chopped coarsly. Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.