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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
basic-chicken-stock-mscs104.jpg
Ingredients
Ingredient Checklist
5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon whole black peppercorns
Cook's Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
basic-chicken-stock-mscs104.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 1/2 quarts
Recipe Summary
Yield: Makes about 2 1/2 quarts
Yield: Makes about 2 1/2 quarts
Makes about 2 1/2 quarts
basic-chicken-stock-mscs104.jpg
basic-chicken-stock-mscs104.jpg
Ingredients
Ingredients
- 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
- 2 medium carrots, peeled and chopped into 2-inch lengths
- 2 celery stalks, chopped into 2-inch lengths
- 2 medium onions, peeled and cut into quarters
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
Directions
Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.
Cook's Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Cook’s Notes
Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.
Reviews (3)
Add Rating & Review
69 Ratings
5 star values:
16
4 star values:
26
3 star values:
16
2 star values:
5
1 star values:
6
Reviews (3)
Add Rating & Review
69 Ratings
5 star values:
16
4 star values:
26
3 star values:
16
2 star values:
5
1 star values:
6
Add Rating & Review
69 Ratings
5 star values:
16
4 star values:
26
3 star values:
16
2 star values:
5
1 star values:
6
69 Ratings
5 star values:
16
4 star values:
26
3 star values:
16
2 star values:
5
1 star values:
6
69 Ratings
5 star values:
16
4 star values:
26
3 star values:
16
2 star values:
5
1 star values:
6
- 5 star values:
- 16
- 4 star values:
- 26
- 3 star values:
- 16
- 2 star values:
- 5
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
05/30/2013
Include a little bit of devoted delight on your few days along with red-colored, white-colored, and also orange DIY design honoring Commemorative Day time www.affordablelinkbuildingpackages.com
Martha Stewart Member
Rating: Unrated
01/18/2013
I made this on a cold day and it was the perfect stock. I regularly save chicken parts and my farmers market sells B&E parts to fill it in (back, rib, feet, whatever). I let it sit overnight (outside) to get all the fat off. I don't have silicone muffin pans so am worried about freezing in a muffin pan may try zip bags. Plus that way they can lay flat. Or my food saver, even better. Really, it's so easy to make this, there's no excuse not to!
Martha Stewart Member
Rating: Unrated
08/02/2012
I buy Perdue's whole cut up chickens throughout the summer for bar-b-ques. It includes the back and all the giblets. I toss them in zip lock freezer bags and in the fall I make several pots of stock from them and freeze them in muffin tins. Then when I make roasted chicken, which is at least once a month from September to April, I have plenty of stock for gravy....not to mention soups, too. I wish Bell & Evans had whole, cut up chickens too.
Martha Stewart Member
Rating: Unrated
05/30/2013
Include a little bit of devoted delight on your few days along with red-colored, white-colored, and also orange DIY design honoring Commemorative Day time www.affordablelinkbuildingpackages.com
Rating: Unrated
Rating: Unrated
01/18/2013
I made this on a cold day and it was the perfect stock. I regularly save chicken parts and my farmers market sells B&E parts to fill it in (back, rib, feet, whatever). I let it sit overnight (outside) to get all the fat off. I don't have silicone muffin pans so am worried about freezing in a muffin pan may try zip bags. Plus that way they can lay flat. Or my food saver, even better. Really, it's so easy to make this, there's no excuse not to!
Rating: Unrated
08/02/2012
I buy Perdue's whole cut up chickens throughout the summer for bar-b-ques. It includes the back and all the giblets. I toss them in zip lock freezer bags and in the fall I make several pots of stock from them and freeze them in muffin tins. Then when I make roasted chicken, which is at least once a month from September to April, I have plenty of stock for gravy....not to mention soups, too. I wish Bell & Evans had whole, cut up chickens too.
All Reviews for Basic Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
