Homemade Chicken Stock

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
2 hr 10 min
Prep
10 min
Cook
2 hr 0 min
Yield:
2 1/2 to 3 quarts
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on September 28, 2012

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 22, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.