← Back to Search Results
my-favorite-chicken-stock

Comments: 0
 

Recipe

Yield : Makes 6 cups
Prep Time : 1 Hour 15 minutes

Ingredients

  • 3 pounds chicken parts, such as necks, backs, and carcasses (cut into smaller pieces)
  • 1 medium onion, coarsely chopped
  • 1 small carrot
  • 2 celery stalks
  • 1 leek or leek trimmings, optional
  • Bouquet Garni (p. 145) made with parsley stems, bay leaf, thyme, and/or tarragon sprigs
  • 4-5 whole cloves
  • ¼ teaspoon whole black peppercorns
  • 3 garlic cloves, optional
  • Pinch of salt

Directions

Rinse the chicken pieces with cold water. Place them in a pot just large enough to hold the pieces comfortably, and cover with water by about 1 inch (about 2 quarts).

Bring to a boil over medium-high heat. Lower the heat and skim the scum off the surface.

Add all the remaining ingredients and return to a boil. Lower the heat; simmer gently for about 1 hour.

Turn off the heat and let steep for about 5 minutes, then strain.

If using the stock immediately, skim off the fat.

If not, let the stock cool, then refrigerate it with the fat on top. Skim off the solidified fat before using.


© 2007 Susan Spicer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

7kcal (0%)
2mg (0%)
0mg (0%)
36mcg RAE (1%)
18mg
1mg
0g
0g
0g
0g
2mg (1%)
29mg (1%)
0g (1%)
0g (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.
 

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
big-fat-cookies Big Fat Cookies
by Elinor Klivans
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?