Chicken Stock

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Soups on!

Rated 5 stars out of 5
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  • Read 14 Reviews
Total Time:
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Yield:
2 quarts
Level:
Easy
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Ingredients

Directions

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

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Newest Ratings and Reviews

Read all 14 reviews

  • on July 04, 2010

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    If you want truly great flavor, splurge on the free range chicken - local health food stores generally store them frozen - because this makes a ton of difference in the flavor. You might never go back to birds from the grocery! I follow Tyler's method, but after removing a great deal of edible meat from the cooked bones, I add the rest of the chicken back to the broth and simmer another 3 or 4 hours. Then strain it all and enjoy the depth of flavor!

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  • on December 25, 2007

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    It was my first time making chicken stock, and it was very simple and had great taste.
    The chicken fell off the bones and had great flavor.
    Made a few dinners from the chicken and stock and 2 of the soups featured with this recipe.

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  • on December 06, 2007

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    Never fails. The chicken potpie from this stock is delicious, full of flavor.

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