← Back to Search Results
Chicken Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 2 quarts

Ingredients

  • 6 pounds chicken bones, cut into 4- to 6-inch pieces (necks and backs are best)
  • 2 cups white onion, peeled
  • 1 cup celery
  • 2 cups carrots, peeled
  • 1 large leek, rinsed
  • 4 quarts water
  • 2 sprigs fresh thyme
  • 8 to 12 peppercorns

Directions

Roughly chop all of the vegetables into 2-inch pieces; precision is not important.

Place all of the ingredients in a large stockpot and set over high heat.

Bring to a boil, then reduce heat to maintain a slow simmer. Do not let the stock boil.

Let the stock cook gently, uncovered, for 6 to 8 hours. Check frequently and skim off any impurities that come to the surface.

Remove from the heat and strain twice through a fine-mesh strainer.

Place strained stock in a clean sauce pot and return to high heat to bring the stock to a boil. Turn the heat down to maintain a light boil; reduce to 2 quarts.

Strain again.

Use immediately, or refrigerate for up to five days.

Notes

Stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.


© 2005 Michael Schlow
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

11kcal (1%)
17mg (2%)
0mg (1%)
65mcg RAE (2%)
35mg
6mg
1g
0g
0g
1g
3mg (1%)
22mg (1%)
0g (1%)
1g (1%)
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

good-to-the-grain Good to the Grain
by Kim Boyce
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
raos-cookbook Rao's Cookbook
by Frank Pellegrino
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?