Ingredients
- 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, peeled and quartered
- 1 head garlic, cut in 1/2 horizontally
- Mushroom stems, optional
- 1 leek, well rinsed and roughly chopped, optional
- 3 bay leaves
- 2 sprigs fresh thyme
- Parsley stems
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 4 quarts water
Directions
In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
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By trhclh
on September 28, 2012
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Amazing! Thanks Emeril! My whole house smells delicious and I will cool and use the stock and the chicken meat - great way to save a few dollars especially when using the chicken pieces I bought on sale at my grocery store!!
By amymd76_1246408
San Diego, CA
on February 22, 2011
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This was my first attempt at making my own stock and I was unprepared, to say the least. I wasn't thinking the whole process through. First off, 4 quarts is A LOT! For some reason, I thought that I wouldn't end up with 4 quarts, but about 1/2 of that. Not so...I may have actually ended up with more than 4 quarts with all the liquid from the vegetables. Also, I had to store the stock. I wanted to freeze it in freezer bags, but you really can't put boiling stock into a plastic bag. I ended up using every pot and tupperware container I had to cool it in the refrigerator first because the huge pot I used to make it would never fit. Once cooled and stored away, the stock was delicious. I started looking for recipes specifically calling for chicken stock just so I could use it. I will definitely make this again, but will be a little more prepared for the outcome first.
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