Chicken Stock

Name: Chicken Stock
Yield: makes about 10 cups
Ingredients: 4 quarts cold water; One 3 1/2- to 4-pound chicken, cut into 8 pieces, plus neck and giblets (do not use the liver); 2 onions, quartered; 1 celery stalk, coarsely chopped; 2 carrots, coarsely chopped; 2 garlic cloves, unpeeled; 1 teaspoon kosher salt; 6 fresh flat-leaf parsley sprigs; 8 whole black peppercorns; 1/2 teaspoon dried thyme, crumbled; 2 to 3 dried bay leaves

December 9, 2011

Gina: Homemade chicken stock is our way of adding a little extra love to any dish, from soup to stew to rice pilaf. And it’s so easy to make: We throw a whole bird (yeah, the whole thing) in the soup pot, along with plenty of aromatics, and let it simmer for a few hours. This gives our stock plenty of taste. For an even richer chicken flavor, add the carcass of a roasted chicken to the stock as you are cooking it.

Cooks' Note

This stock will keep for 1 week in the refrigerator, or it can be frozen for up to 3 months.

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