Homemade Chicken Stock

A good chicken stock is essential to cooking and super easy to make. In my house, we make a big batch of it and just bring it out incrementally to pilaf rice with it, to braise in it, to make chicken soup whenever we need to.
Save Recipe
  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 pounds whole chicken

2 onions, medium-sized

3 carrots

2 Heads garlic

1/2 t black peppercorns

2 parsley sprigs

kosher salt

Directions

  1. Wash onions and quarter with skins on. Wash garlic and cut horizontally with skin on. Peel carrots and roughly chop. Put the chicken, onions, carrots, garlic, peppercorns, parsley, and 1 teaspoon salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat, then lower to a gentle simmer. Cook covered 3-4 hours until the liquid is pale, golden and flavorful. Strain and reserve the schmaltz (chicken fat) that rises to the top when the stock is chilled.
Sumac-Roasted Whole Chicken
PREMIUM
12m Intermediate 96%
CLASS
The Publican Grilled Whole Chicken
PREMIUM
17m Intermediate 94%
CLASS
Chicken Parm Sliders with Garlic Bread Ciabatta Buns
PREMIUM
44m Intermediate 98%
CLASS
Spatchcock Chicken with Leeks, Carrots and Chickpeas
PREMIUM

Michael Solomonov

Chicken Stock

3m Easy 97%
CLASS
9m Intermediate 98%
CLASS