This all purpose chicken stock can be used in recipes that call for stock or broth.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
4 hr 40 min
Prep:
10 min
Cook:
4 hr 30 min
Yield:
10 to 12 cups

Ingredients

Directions

In a large stockpot, combine the onions, carrots, and celery. Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours.

Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Oven-Fried Chicken

Recipe courtesy of Ina Garten

First Moon Chicken Stir-Fry

Chicken Chili

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Spaghetti

Spicy Chicken Tenders with Honey-Mustard

Recipe courtesy of Giada De Laurentiis

General Tso's Chicken

Recipe courtesy of Food Network Kitchen

General Tso's Chicken

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword