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Epicurious

Chicken Stock

4.7

(16)

Active time: 20 min Start to finish: 4 hr

Cooks' note:

• Stock can be chilled 3 days or frozen 1 month

Recipe information

  • Yield

    Makes about 10 cups

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed and halved
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
8 black peppercorns
4 qt cold water
1 1/2 teaspoons salt

Preparation

  1. Step 1

    Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.

    Step 2

    Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.

TagsStockCeleryVegetableCarrotRoot VegetableOnionWhole ChickenChickenPoultryNut FreeGluten FreeDairy FreeMeal PrepSimmerGourmet
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