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“This is such a flavour packed stock. The aroma's are divine. The recipe came from Chef Tyler Florence on the Food Network. You can make this stock and make a few different variations. I will eventually post all the recipes! I use the extra chicken for burritos. Two meals in one.”
1hr 45mins
10 Cups

Ingredients Nutrition


  1. Place the chicken and vegetables in a large stockpot over medium heat.
  2. Pour in only enough cold water to cover (about 10 cups); too much will make the broth taste weak.
  3. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
  4. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  5. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; chop the meat into a storage container.
  6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
  7. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
  8. Cover and refrigerate for up to one week or freeze.

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