Ingredients
Makes about 10 cups
Step 1
Peel and halve onions. Halve celery rib and carrots. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6 quarts) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
Step 2
Pour stock through a fine sieve into a large heat proof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.
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Reviews (4)
Back to TopI use chicken thighs and I make this in my crockpot. The clove and leaving the skin on the onion were great additions. I also used shallots and the flavor was wonderful. My partner is on a low sodium diet and canned chicken stock is a no no so we keep this on hand.
tafkap4d
Atlanta, GA
12/11/2005
Good basic recipe, but I'd make the following changes: 1) roast the chicken and vegetables for about 1 hr, defat and deglaze the roasting pan. Then put chicken, veg, and deglazing liquid into stock pot. 2) Omit the clove. 3) Don't even partially cover the stock pot as it may cause the stock to boil, which will turn it gray and greasy (fat will become emulsified).
Anonymous
8/27/2001
I'd suggest leaving onion whole and unpeeled--the skin adds a wonderful color. Adding a leek instead of garlic makes for a richer flavor.
Anonymous
Portand, OR
11/1/2000
We use chicken stock a great deal. This recipie uses some ingredients which we have not incorporated in ours. It is a great improvement
Anonymous
Logansport, IN
4/15/1999
