chicken stock

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

Sure we have all resorted to the store bought stocks in a pinch but homemade stocks require only a little effort and add a tremendous boost to your soups and sauces. Give a try.

★★★★★ 1 Review
serves Yields about 5 quarts
prep time 30 Min
cook time 6 Hr
method Stove Top

Ingredients For chicken stock

  • 4 lb
    chicken carcasses, including necks and backs
  • 1 lg
    yellow onion, quartered
  • 4 lg
    carrots, peeled and cut in half
  • 4 lg
    celery ribs, cut in half
  • 1
    leek, white part only, cut in half lengthwise
  • 10 sprig
    fresh thyme
  • 10 sprig
    fresh parsley with stems
  • 2
    bay leaves
  • 10
    black peppercorns
  • 3 clove
    garlic, peeled and smashed
  • 2 gal
    cold water

How To Make chicken stock

  • 1
    Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
  • 2
    Bring to boil then turn heat down to medium low to maintain a gentle simmer.
  • 3
    Skim the scum from the stock every half hour or so. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
  • 4
    Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
  • 5
    Cool immediately in large cooler of ice or a sink full of ice water.
  • 6
    Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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