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2000s Recipes + Menus

Rich and Flavorful Chicken Stock

Makesabout 2 1/2 qt
  • Active time:20 min
  • Start to finish:4 1/2 hr
February 2009
There really isn’t a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.
  • 5 to 6 lb chicken parts, including 3 lb wings
  • 4 qt cold water
  • 1 onion, left unpeeled, quartered
  • 8 garlic cloves, left unpeeled
  • 1 celery rib, quartered
  • 1 carrot, quartered
  • 6 long parsley sprigs
  • 1 large thyme sprig
  • 1 Turkish or 1/2 California bay leaf
  • Bring all ingredients to a boil with 1 tsp salt in an 8- to 10-qt pot. Skim froth.
  • Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours.
  • Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
  • If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
Cooks’ note: Stock can be chilled up to 1 week or frozen up to 3 months.
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