Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
14 hr 30 min
Prep:
30 min
Inactive:
8 hr
Cook:
6 hr
Yield:
5 quarts
Level:
Easy
Total:
14 hr 30 min
Prep:
30 min
Inactive:
8 hr
Cook:
6 hr
Yield:
5 quarts
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Chicken Stock

Recipe courtesy of Wolfgang Puck

Chicken Stock

Recipe courtesy of Food Network Kitchen

Chicken Stock

Recipe courtesy of Michele Urvater

Chicken Stock

Recipe courtesy of Sara Moulton

Chicken Stock

Recipe courtesy of Michael Lomonaco

Chicken Stock

Recipe courtesy of Ina Garten

Chicken Stock

Recipe courtesy of Tyler Florence

Chicken Stock

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories