Published by Chronicle
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Type of Dishstock
- 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
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.
2001 Diane Morgan