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How to Make Basic Chicken Stock
© Todd Porter & Diane Cu

Basic Chicken Stock

  • SERVINGS: Makes 1 quart

Making your own chicken stock is so easy you'll never use the store-bought variety again.

  1. 1 pound chicken bones
  2. 1 large carrot, peeled and cut into large pieces
  3. 1 stalk celery, cut into large pieces
  4. 1 medium onion, cut in half
  5. 1 clove garlic
  6. 3-4 sprigs fresh Italian parsley
  7. 3-4 whole peppercorns
  8. 8 cups water
  1. Combine all ingredients in a large stockpot. Over high heat, bring the stock to a gentle simmer and then reduce heat to low.
  2. Gently simmer for about 4 hours, occasionally skimming as necessary.
  3. After the stock has reached your desired concentration, remove from the heat and allow to cool. Discard the solids and pour the stock into heat-proof container.
  4. Place stock in an ice bath to quickly cool to below 40°. Remove from bath and place the stock in the refrigerator and cool overnight. Skim off the excess fat. Use within 2 to 3 days or freeze for up to 4 months.
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