Making your own chicken stock is so easy you'll never use the store-bought variety again. Slideshow:  Homemade Stock Recipes 

Todd Porter and Diane Cu
September 2013

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© Todd Porter & Diane Cu

Recipe Summary

total:
5 hrs
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large stockpot. Over high heat, bring the stock to a gentle simmer and then reduce heat to low.

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  • Gently simmer for about 4 hours, occasionally skimming as necessary.

  • After the stock has reached your desired concentration, remove from the heat and allow to cool. Discard the solids and pour the stock into heat-proof container.

  • Place stock in an ice bath to quickly cool to below 40°. Remove from bath and place the stock in the refrigerator and cool overnight. Skim off the excess fat. Use within 2 to 3 days or freeze for up to 4 months.

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