Chicken Stock

Average: 5 (1 vote)
4 hours 3 quarts Print RecipeEmail Recipe


3poundchicken necks, backs, and wings
3 carrots (trimmed, halved)
1 celery rib (halved)
1largeonion (sliced)
1 bouquet garni


Heat all ingredients in large stockpot to boiling. Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersed. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. Cool stock to room temperature; refrigerate, covered, until cold. Remove and discard fat from surface. Stock can be refrigerated, tightly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.

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