Chicken Stock Recipe

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Chicken Stock

Jennifer H

By
@chocolate_cutie



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Rating:

Ingredients

4 lb
fowl
1
onion, stuck with 2 cloves
2
leeks, halved lengthwise
2
carrots
1
stalked celery, halved
2 tsp
salt
6
parsley sprigs
1
garlic clove, unpeeled
1
bay leaf

Directions Step-By-Step

1
In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
2
Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
3
Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
4
Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
5
Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
6
Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy