F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chicken Stock

  • SERVINGS:
  • MAKE-AHEAD
  1. One 3 1/2 pound corn fed chicken
  2. 3 quarts water
  1. Wash the chicken and remove the fat from the cavity. With a large knife or Chinese cleaver cut off the legs at the point where the thigh and drumstick meet the breast, then cut down the side of the chicken, so that the back comes of the breast. Cut the back and breast in half.
  2. Place the chicken in a pot, add the water and bring to a boil. Reduce the heat and simmer slowly for 25 minutes, skimming frequently. When the scum no longer rises to the surface, turn the stock down until the surface is just moving and simmer for another 2 hours.
  3. Strain the stock in a cheesecloth lined fine strainer. Discard the chicken and strain the stock again. This stock will last for up to 3 to 4 days in the refrigerator, or it can be frozen for future use.
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
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.