Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
3 quarts
Level:
Easy

Ingredients

Directions

Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.

Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Stock

Recipe courtesy of Alton Brown

Homemade Chicken Nuggets

Recipe courtesy of Melissa d'Arabian

Homemade Frozen Chicken Fingers

Recipe courtesy of Food Network Kitchen

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Gravy

Recipe courtesy of Ina Garten

Homemade Bacon

Recipe courtesy of Michael Symon

Homemade Croutons

Recipe courtesy of Gina Neely|Pat Neely

Browse Reviews By Keyword

          Latest Stories