Recipe courtesy of Sara Moulton
Yield:
8 cups
Level:
Easy
Healthy

Ingredients

Directions

Rinse chicken bones and pieces. Pat them dry and set aside.

Heat oil in a large stockpot over medium heat. Add vegetables and cook, stirring frequently, for about 5 minutes, or until just softened. Stir in chicken carcasses and/or pieces, thyme, peppercorns, and bay leaf. When well combined, add 1 gallon of water. Bring to a boil, then lower heat and simmer for about 3 hours, occasionally skimming off scum, or until liquid is reduced to 8 cups.

Strain through a fine sieve, pushing on solids to extract as much liquid as possible. Discard solids. Allow stock to cool slightly, spooning off fat as it rises to the surface. Cover and refrigerate for up to 2 to 3 days, or freeze in small quantities, for ease of use, for up to 3 months. Before using, spoon or scrape off any fat that has solidified on top.

IDEAS YOU'LL LOVE

Chicken Stock

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Parmesan Chicken

Recipe courtesy of Ina Garten

Chicken Francese

Recipe courtesy of Tyler Florence

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking