- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
It used to be easy to buy packages of chicken necks and backs in the supermarket. These bony parts are full of flavor and are the ideal raw material for making this most useful of stocks. Buy some when you see them and freeze them until you’re ready to make stock. Otherwise, buy dark meat chicken parts on sale for the second-best way to make first-rate chicken stock.
Slice all the vegetables and put them, the seasonings, and the chicken parts in your largest stock pot. Cover with 5 quarts (20 cups) cold water and bring to a boil. Simmer, with lid ajar, skimming occasionally, for 4 to 6 hours. Because reduction intensifies the flavor, do not salt the stock until you are ready to use it. Strain the stock and let it cool. Chill it until the fat on top solidifies. Remove the fat, pour the stock into containers, and refrigerate or freeze it.
Nutritional information is based on 16 servings.