Basic Chicken Stock

“We use a lot of chicken stock in my house," says chef Hugh Acheson. "It is a beautiful thing when created from scratch, and who knew it would be so easy? Throw all of the ingredients in and walk away. It’s a culinary mic drop.”

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  • Total Time:
  • Servings: 3 quarts

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  • One 3 1/2- to 4-pound chicken, quartered

  • 2 medium white onions, quartered

  • 3 large carrots, scrubbed and cut into 2-inch pieces

  • 3 celery ribs with leaves, cut into 2-inch pieces

  • 2 garlic cloves

  • 2 parsley sprigs

  • 2 thyme sprigs

  • 2 bay leaves

  • 1 teaspoon coriander seeds

  • 6 black peppercorns

  • Kosher salt

How to make this recipe

  1. In a large stockpot, combine 4 quarts of water with all of 
the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock 
as necessary. 

  2. Strain the stock into a large bowl and season with salt; 
discard the solids. Let the stock cool, then refrigerate. Skim 
the fat from the surface before using. 

Make Ahead

The stock can 
be refrigerated for up to 5 days or frozen for up to 1 month.

Contributed By Photo © John Kernick Published March 2017

1102684 recipes/basic-chicken-stock 2017-02-14T13:45:36+00:00 Hugh Acheson march-2017,chicken,chicken stock,hugh acheson,recipe recipes,basic-chicken-stock 1102684

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