Chicken Stock

Name: Chicken Stock
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: Yields about 5 quarts
Cuisine: American
Ingredients: 4 lb 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 sprig(s) fresh thyme; 10 sprig(s) fresh parsley with stems; 2 bay leaves; 10 black peppercorns; 3 clove garlic, peeled and smashed; 2 gal cold water

By Patrick Johnson
@pwjohnso

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Yields about 5 quarts

Prep:

30 Min

Cook:

6 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

4 lb

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 sprig(s)

fresh thyme
10 sprig(s)

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

Step-by-Step

Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
Bring to boil then turn heat down to medium low to maintain a gentle simmer.
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.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
Cool immediately in large cooler of ice or a sink full of ice water.
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.