Rich Chicken Stock

This chicken stock is terrific to use in soups, stews, dressings and stuffings, but it's so flavorful that it can even be sipped.

  • Total Time:
  • Servings: 8 cups

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Ingredients

  • One 3-pound chicken, quartered or left whole
  • 4 quarts water
  • 1 large onion, quartered
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 6 parsley sprigs
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • Salt

How to make this recipe

  1. Combine all of the ingredients except the salt in a large stockpot. Cover partially and simmer over very low heat for about 1 hour and 30 minutes, skimming the surface of the stock as necessary.
  2. Strain the stock into a large bowl and rinse out the pot; reserve the chicken for another use. Return the stock to the pot and boil over moderately high heat until reduced to 8 cups, 30 minutes longer. Season with salt.

Make Ahead

The stock can be refrigerated for up to 3 days or frozen for up to 1 month.

Contributed By Photo © Christina Holmes Published November 2012

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