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Basic Chicken Stock

  • Total Time:
  • Servings: Makes 1 quart

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

KEY: Soups & Stews, Basic/Easy, Healthy, Make Ahead, Web Exclusive, Dinner

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  • 1 pound chicken bones
  • 1 large carrot, peeled and cut into large pieces
  • 1 stalk celery, cut into large pieces
  • 1 medium onion, cut in half
  • 1 clove garlic
  • 3-4 sprigs fresh Italian parsley
  • 3-4 whole peppercorns
  • 8 cups water

How to make this recipe

  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.
Contributed By Photo © Todd Porter & Diane Cu Published September 2013

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457459 recipes/basic-chicken-stock-todd-porter-diane-cu 2014-04-01 Todd Porter and Diane Cu soups-and-stews|basic-easy|healthy|make-ahead|web-exclusive|weeknight-dinner september-2013 recipes,basic-chicken-stock-todd-porter-diane-cu 457459