Chicken Stock
From shandy 16 years ago
- 360 minutes to make
- Serves 20
This is by far the best chicken stock I have ever made. I watched Alton Brown make this and I have been making it ever since. This makes about 5 quarts and I premeasure serving amounts and freeze. I will never buy chicken stock again. Read more This is very easy to do and well worth the effort. I did not have chicken carcasses so I used 4 pounds of whole fryers and then used the meat later for homemade chicken salad. YUM! See less
Ingredients
- 4 pounds chicken carcasses, including necks and backs shopping list
- 1 large onion, quartered shopping list
- 4 carrots, peeled and cut in 1/2 shopping list
- 4 ribs celery, cut in 1/2 shopping list
- 1 leek, white part only, cut in 1/2 lengthwise shopping list
- 10 sprigs fresh thyme shopping list
- 10 sprigs fresh parsley with stems shopping list
- 2 bay leaves shopping list
- 8 to 10 peppercorns shopping list
- 2 whole cloves garlic, peeled shopping list
- 2 gallons cold water shopping list
How to make it
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
People Who Like This Dish 6
- AuntM Toronto, Canada
- lcnaylor Irving, TX
- lobster NV, CA
- lunasea Orlando, FL
- michellem Idaho, ID
- pats1013 NJ
- dandelion Ashland, NE
- shandy Tacoma, WA
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