Best Chicken Stock

"Simple easy to make chicken stock made from chicken bones, and scraps; and a few staple vegetables."
 
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photo by NewEnglandCook photo by NewEnglandCook
photo by NewEnglandCook
Ready In:
4hrs
Ingredients:
8
Yields:
10 Quarts
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ingredients

  • chicken bone (2 one gallon bags, filled with saved up,I store mine in the freezer, or chicken scraps)
  • 2 stalk celery, chopped
  • 2 carrots, chopped
  • 1-2 bunch parsley stems
  • 2 onions, quartered
  • 3-5 bay leaves
  • 11352.0 ml water
  • salt and pepper
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directions

  • When you have saved enough chicken bones, its time to make a good rich stock.
  • Throw all the bones into a large stock pot (at least 12 qts.).
  • Chop up the celery, carrots, onions, and put into the pot.
  • Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
  • Salt and pepper to taste.
  • Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
  • Simmer for 3- 4 hours.
  • Cool and strain out all solids with a screen or cheese cloth.
  • Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
  • Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

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Reviews

  1. This is a great chicken stock masha Allah. I did use bones and carcass that had cooked chicken on them that was not going to be eaten. I used two large bay leaves, sea salt and 8 whole peppercorns. I will use this over and over again.
     
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RECIPE SUBMITTED BY

<p>Live in Salem, NH <br />From VT originally. Enjoy gardening and brake for all local farm stands. I admire and respect the old cooking styles and recipes. I also try to incorporate the methods into my cooking.</p> 8789396"
 
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