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Recipe Summary

Yield: Makes about 14 cups

Ingredients

Ingredient Checklist

5 to 6 pounds chicken backs, necks, and wings (or one 5- to 6-pound chicken)

2 stalks celery, cut into 2-inch lengths

3 medium carrots, cut into 2-inch lengths

2 medium onions, coarsely chopped

4 sprigs fresh thyme

4 sprigs fresh parsley

1 teaspoon whole black peppercorns

2 dried bay leaves

Gallery

Recipe Summary

Yield: Makes about 14 cups

Recipe Summary

Yield: Makes about 14 cups

Recipe Summary

Yield: Makes about 14 cups

Yield: Makes about 14 cups

Makes about 14 cups

Ingredients

Ingredients

  • 5 to 6 pounds chicken backs, necks, and wings (or one 5- to 6-pound chicken)
  • 2 stalks celery, cut into 2-inch lengths
  • 3 medium carrots, cut into 2-inch lengths
  • 2 medium onions, coarsely chopped
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves

Directions

In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches (about 20 cups). Bring to a boil. Reduce to a simmer, and cook for 3 hours.

Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Chicken Stock

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Reviews:

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Most Helpful

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All Reviews for Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest