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Rich Chicken Stock

© Christina Holmes

Rich Chicken Stock

Contributed by Grace Parisi

TOTAL TIME: 2 HRS
SERVINGS: 8 cups

•HEALTHY
•MAKE-AHEAD

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

Slideshow: Recipes That Use Homemade Stock

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

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.
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.

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