← Back to Search Results
chicken-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : 4-5 quarts

Ingredients

  • 3 quarts (about 3 pounds) chicken parts
  • 2 medium carrots (do not peel), cut into 2-inch chunks
  • 1 large yellow onion (do not peel), cut in half
  • 1 large rib celery, with leaves, cut into 2-inch chunks
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 6 sprigs fresh parsley

Directions

Put the chicken parts in an 8-quart stockpot, and add cold water to cover, leaving 2 inches of space at the top of the pot. Bring to a boil over medium-high heat; then reduce the heat so that the liquid simmers steadily. Using a large spoon or soup skimmer, skim off the brown foam that rises to the top. After 5 minutes or so, the foam will become white, and no more skimming will be necessary.

Add all the remaining ingredients. Partially cover the pot and adjust the heat so that the stock barely simmers. Cook the stock for at least 2 but preferably 4 hours, adding water, if necessary, to keep the bones covered.

Notes

Making your own stock is a snap and there is just no comparison between homemade stock and canned chicken broth. Every time you buy a whole chicken or cut-up parts, save the neck, wing tips, back, rib (breast) bones, gizzards, heart, and tail-all the leftover parts except the liver and store them in a 1-gallon lock-top storage bag in your freezer. (Date the bag and label it “for stock.”) Keep adding to it, and when the bag is full, make a pot of homemade stock.


© 2001 Diane Morgan

Note from Cookstr's Editors

Nutritional information is based on 32 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

3kcal (0%)
1mg (0%)
0mg (0%)
16mcg RAE (1%)
8mg
0mg
0g
0g
0g
0g
1mg (0%)
2mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
new-american-table New American Table
by Marcus Samuelsson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?