“We use a lot of chicken stock in my house," says chef Hugh Acheson. "It is a beautiful thing when created from scratch, and who knew it would be so easy? Throw all of the ingredients in and walk away. It’s a culinary mic drop.”
Slideshow:More Homemade Stock Recipes
One 3 1/2- to 4-pound chicken, quartered
2 medium white onions, quartered
3 large carrots, scrubbed and cut into 2-inch pieces
3 celery ribs with leaves, cut into 2-inch pieces
2 garlic cloves
2 parsley sprigs
2 thyme sprigs
2 bay leaves
1 teaspoon coriander seeds
6 black peppercorns
How to Make It
In a large stockpot, combine 4 quarts of water with all of the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock as necessary.
Strain the stock into a large bowl and season with salt; discard the solids. Let the stock cool, then refrigerate. Skim the fat from the surface before using.
The stock can be refrigerated for up to 5 days or frozen for up to 1 month.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.