Chicken Stock Plus a Stock of Chicken

Name: Chicken Stock Plus a Stock of Chicken
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 20 cups
Ingredients: 1 (10 lb) bag frozen chicken legs with thigh; 4 medium yellow onions, quartered, skins on; 4 stalks celery, cut in large pieces; 4 carrots, split lengthwise, cut in large pieces; 4 sprigs fresh thyme or 1 teaspoon dried thyme; 8 -10 black peppercorns; 4 -6 bay leaves, depending on size; 4 sprigs fresh parsley or 1 teaspoon dried parsley; water, to cover

Submitted by Pierre Dance

"I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken. A 10 pound bag of frozen chicken hind quarters sells at this writing for about $4.00. Yield is a guess."

Download

Ready In:: 4hrs 30mins
Ingredients:: 9
Yields:: 20 cups

ingredients

1 (10 lb) bag frozen chicken legs with thigh
4 medium yellow onions, quartered, skins on
4 stalks celery, cut in large pieces
4 carrots, split lengthwise, cut in large pieces
4 sprigs fresh thyme or 1 teaspoon dried thyme
8 -10 black peppercorns
4 -6 bay leaves, depending on size
4 sprigs fresh parsley or 1 teaspoon dried parsley
water, to cover

directions

Open bag of chicken, empty contents into large stock pot.
Wrap herbs in cheese cloth, tie with cotton string.
Add all other ingredients.
Cover with water by 2 inches.
cover pot, bring to a boil.
Reduce heat to simmer.
Simmer for 4 hours.
Turn off heat.
Use tongs to remove chicken one piece at a time.
Remove skin and fat, discard.
Remove meat, set aside, discard bones.
Discard Bouquet Garni when you find it.
When you've picked out all you can with the tongs, pour remaining contents through a colander.
Save the good stuff, discard the rest.
Shred chicken and place 2 cups at a time in sandwich size zip lock bags, freeze.
scour the pot clean and return the stock.
Let cool then chill over night.
Next morning remove congealed fat with a spatula.
Reduce or not as you see fit.
Place 2 cups at a time in sandwich sized zip lock bags, freeze.
Supposed to keep for 3 months, I've never kept any that long.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is wonderful, I make this 4 times a year and LOVE having wonderful stock in the freezer whenever a recipe calls for it!! Thanks!!

mv7842
Just what I was looking for! I made the recipe in my huge crockpot - 8 hours on low. I was mainly interested in the stock but did shred and freeze the chicken meat also. Just as predicted, 1/2 the recipe = 10 cups of lovely stock. I froze it in 1/2 cup, 1 cup, and 2 cup containers. Thanks for sharing this much needed recipe!

SusieQusie

RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

View Full Profile