Cookstr.com

Homemade Chicken Stock

Updated February 23, 2016

Sometimes I buy a chicken just to make stock—then, of course, I also have some poached chicken left over for lunchtime! My freezer is always stocked with containers of homemade stock, which I use in soups, sauces, and sometimes “as is” as a nice midday pick-me-up.

2 quarts

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Taste and Texturesavory

Type of Dishstock

Ingredients

  • 4 pounds raw chicken parts or raw or cooked carcasses
  • Pinch of salt
  • 4 carrots
  • 2 large onions, 1 stuck with 2 whole cloves
  • 1 rib celery
  • 1 leek, white and tender green parts, halved lengthwise and washed
  • 1 bouquet garni: parsley leaves, bay leaves, and celery leaves tied with cotton twine, or secured in a mesh wire ball
  • A heavy stockpot
  • A large colander
  • Cheesecloth

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