How to make it

  • Combine all of the above ingredients in a stock pot over high heat. When it comes to a boil, reduce the heat and bring down to a simmer. Skim any impurities off of the top for the first 30 minutes.
  • Simmer for 3-4 hours until the chicken and vegetables no longer have any flavor.
  • Cool the stock in an ice water bath (or Alaskans can just put the pot outside!). If desired, put the stockpot in the fridge for a day or two so that any additional flavor can get leeched out of the bones.
  • Strain the stock using a cheesecloth-lined colander (reheating beforehand if you chose to leech the stock). If you won't be using the stock immediately do not skim the fat as it will help protect against bacteria growing in the stock. Leave in the fridge for no longer than a week and freeze for up to three months.
  • Makes 3-4 quarts.
Don't use the whole leek -- discard the tough dark green tops!   Close
All the aromatics are in the pot before the water is added   Close
And we're off!   Close

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  • zena824 11 years ago
    Ive been trying to do this also... It really makes a difference in the cooking and the taste of the food....I wish I had been doing it earlier.
    I had no idea when I started that root veggies would make such a difference in it..but it does...
    Thanks for this idea...
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