Chicken Stock Recipe
"This is once again the way my grandmother taught me to make chicken stock - my mother did and I am doing it this way - a little extra effort for a whole lot of quality"
- Ready In:
- 6hrs 10mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 10 lbs whole chickens (cleaned, no livers or gizzards etc)
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 14 cups water (add as needed while cooking)
- 2 cups onions
- 3 cups carrots
- 2 cups celery (using the inside part of the heart of celery)
-
bouque garnie
- 2 bay leaves (fresh of possible)
- 8 peppercorns
- 2 sprigs thyme
- 3 whole garlic cloves (smashed to release flavor)
directions
- To make your bouque garnie - take a 6" square piece of cheese cloth and tie the spices - bay leaves, peppercorns, thyme and garlic into the cheese cloth leaving a 4-6 inch piece of string to tie to the pot hand - for easy removal later.
- Heat a large stock pot over high heat, add 2 tsps olive oil, place your washed and dried chicken (whole) into the hot pot and braise on all sides - turning your chicken to brown - approximately 10 mins in total. Reduce heat and add all of your vegetables and allow to sear for 5 minutes add 14 cups of water - season water only once it has come to a boil. Adding Salt before the water boils will give you a cloudy stock. Add the garnie to the pot and slow cook for anywhere from 3 to 4 hours - if the water seems to be evaporating to fast add a cup or two.
- When the chicken looks like its about to fall off the bone, remove from heat and allow to cool.
- Using a large colander strain - return the stock portion only to the stove top and allow to cook down to 12 cups approximately. Skim any fat off the top and your ready to store by either jar or freezer - and these are also great when frozen in ice cube trays - easy for a quick drop into a gravy or just to add a little extra flavor. I keep a ziplock bag full of the chicken ice cubes in my freezer.
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Reviews
-
This is a great stock recipe! I have made several different recipes for stock over the years and I think I will probably use this one from now on. Great flavor, and so much better than the kind in a can or carton from the store. Made and Reviewed for Potluck Tag - March 2008. -
LOVED IT! Ravenseyes, you've got a winner here. The stock was perfect, loved the flavor and the tip about keeping it clear. Thanks for a true keeper! Made for Potluck Tag, please see my rating system.
RECIPE SUBMITTED BY
Ravenseyes
Belcamp, Maryland
I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is!
I love to read recipes and than experiment...make them mine...with my flare.
For if its wworth doing do it right!
