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Chicken Stock Recipe
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Shandy / All my dishes 4 months, 1 week ago
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. This is ver... More
Prep:30m Cook:360m Servings:20
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 Shandy |
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Fans
Ingredients
- 4 pounds chicken carcasses, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- 1 leek, white part only, cut in 1/2 lengthwise
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley with stems
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic, peeled
- 2 gallons cold water
Directions
- 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.
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13 Bean Soup - How To Cook Potatoes - Meatless Lasagna - Appetizers For Parties - Spinich Dip - Pudding Cake Mix Cake Mix Cooked Pudding Mix - Freezing Corn - Bbq Ribs Recipe - Pasta Salad - Cook Shank Half Ham - How To Make An Ice Ring For Punch - Frog Eye Salad - Recipes Pork Noodles - Spinich Dip - Honey Mustard Recipe - Cucumber Dip Recipe - Fast Recipe - Green Bean Casserole In A Crockpot - Mini Cheesecake Recipe And Vanilla Wafers - Tuna Casserole - Dorito Salad - Quick Hot Honey Mustard - Healthy Oatmeal Fruit Bars - Velvetta Mexican Chicken - Ham Pineapple Recipes Easy -
cookinggood 4 months, 1 week ago said:
Looks Great. I like to make my own stock too. Much better that what you buy. Unfortunatly, I don't always have time to make my own. Looks like a great Saturday project.
Thanks,
Ferri
michellem 4 months, 1 week ago said:
Great Post..looks like something I need to try! Michelle
lunasea 4 months, 1 week ago said:
I am a big fan of this AB recipe as well. Once you make your own, the store-bought seems bland in comparison. Great post, Shandy hon - thanks so much! You get a 5 from me...