Recipe courtesy of Michele Urvater

Chicken Stock

  • Level: Easy
Save Recipe


Carcass of the capon

Reserved giblets (except for liver)

1 onion, halved

1 carrot, cut into 4 chunks


  1. Chop up carcass coarsely. Add it to big soup pot with 2 quarts water and bring liquid to a boil, but don't let boil. Skim off fat and scum that will come to the top Lower the heat, add onion, carrot and cook, partially covered for 2 to 3 hours or until bones and vegetables have given up their flavor. Be sure to keep level of water constant. Strain, cool to room temp and refrigerate. Next day remove any fat that has come to the surface.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Stock

Brown Chicken Stock

Homemade Chicken Stock

White Chicken Stock