← 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

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
desserts-4-today Desserts 4 Today
by Abby Dodge
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
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?