Homemade Chicken Stock

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
5 cups
Level:
Easy

Ingredients
  • 1 pound bone-in chicken breasts
  • 1 pound chicken wings
  • 1 large yellow onion, diced
  • 2 carrots, scrubbed and diced
  • 2 ribs celery with leaves, diced
  • 4 sprigs fresh parsley
  • 3 cloves garlic
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 2 teaspoons black peppercorns
  • 8 cups filtered water
Directions
  • Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.

  • Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.


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