My F&W
quick save (...)

Basic Chicken Stock

  • SERVINGS: MAKES 2 QUARTS
  • MAKE-AHEAD
  1. 6 pounds chicken carcasses, backs, legs or wings
  2. 3 large celery ribs, cut into 2-inch lengths
  3. 2 large carrots, cut into 2-inch lengths
  4. 2 unpeeled medium onions, quartered
  5. 3 quarts water
  1. Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming frequently. Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours.
  2. Strain the stock into a large bowl, pressing on the solids. Wipe out the stockpot, return the stock to it and boil until reduced to 2 quarts. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using.
Make Ahead The stock can be refrigerated for 3 days or frozen up to 2 months. Serve With Chicken Potpies,
Gnocchi in Broth with Phyllo.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.