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Epicurious
Gourmet

Chicken Stock

3.8

(1)

Active time: 20 min Start to finish: 4 hr

Cooks' note:

Stock can be chilled 3 days or frozen 1 month.

Recipe information

  • Yield

    Makes about 10 cups

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs
2 carrots
2 medium onions, left unpeeled, trimmed, and halved
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
8 whole black peppercorns
4 qt cold water
1 1/2 teaspoons salt

Preparation

  1. Step 1

    Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.

    Step 2

    Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, then chill, covered, and discard solidified fat.

TagsStockWhole ChickenChickenPoultryOnionRoot VegetableVegetableCeleryCarrotParsleyHerbs & SpicesNut FreeDairy FreeGluten FreeMeal PrepSimmerGourmet
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