chicken stock
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.
prep time
30 Min
cook time
6 Hr
method
Stove Top
yield
Yields about 5 quarts
Ingredients
- 4 pounds chicken carcasses, including necks and backs
- 1 large yellow onion, quartered
- 4 large carrots, peeled and cut in half
- 4 large celery ribs, cut in half
- 1 - leek, white part only, cut in half lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 - bay leaves
- 10 - black peppercorns
- 3 cloves garlic, peeled and smashed
- 2 gallons cold water
How To Make chicken stock
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Step 1Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
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Step 2Bring to boil then turn heat down to medium low to maintain a gentle simmer.
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Step 3Skim 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.
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Step 4Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
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Step 5Cool immediately in large cooler of ice or a sink full of ice water.
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Step 6Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Other Soups
Keyword:
#stock
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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