Cookstr.com

Chicken Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

5 quarts

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

Five Ingredients or LessYes

Type of Dishstock

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

Instructions

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