← Back to Search Results
Chicken Stock Recipe-14266

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

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
new-american-table New American Table
by Marcus Samuelsson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
raos-cookbook Rao's Cookbook
by Frank Pellegrino
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?