My F&W
quick save (...)
Classic Chicken Stock
© John Kernick

Classic Chicken Stock

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS 20 MIN
  • SERVINGS: Makes 3 quarts
  • HEALTHY
  • MAKE-AHEAD

This stock is perfect for making sauces, gravies, braises and soups. "If you use enough bones, it will be a little thick when cold, which means you have a good stock," says André Soltner.

  1. 1 gallon cold water
  2. One 4-pound chicken
  3. 2 leeks, coarsely chopped
  4. 2 carrots, coarsely chopped
  5. 2 celery ribs, coarsely chopped
  6. 2 unpeeled garlic cloves
  7. 1 medium onion, coarsely chopped
  8. 4 parsley sprigs
  9. 2 thyme sprigs
  10. 1 bay leaf
  1. Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat, partially cover and simmer for 1 hour, skimming as necessary. Transfer the chicken to a rimmed baking sheet and let cool slightly. Remove all of the meat from the chicken and return the bones and skin to the pot; reserve the meat for another use. Partially cover and simmer the stock for 1 hour longer. Strain the stock and let cool. Skim off the fat before using.
Make Ahead The stock can be refrigerated for up to 3 days or frozen for up to 1 month.
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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.