Tuesday, December 14, 2010

Tasty Tuesday: Chicken Stock

Here is a can't miss chicken stock recipe.
The bones of one whole chicken (either raw or cooked)
1 medium onion large dice (use the peel)
1 stalk of celery rough chopped (use the whole stalk)
2 unpeeled carrots large dice
1 Tbsp of peppercorns
2 tsp of thyme
2 bay leaf
4 quarts of COLD water (cold water is the key helps extract the flavor from bones slowly)

Place all ingredients into a large stock pot cover with a lid and bring to a boil. Once the liquid reaches a hard boil turn down the heat to a low simmer and cook for about 4-6 hours.** As the stock cooks the liquid will evaporate, so just add more water but just enough to keep the bones covered. After the stock is finished cooking strain with a sieve to remove all the vegetables and spices. Place stock in a container once its cooled down and put in freezer until ready to use. This would be great as a soup starter or any recipe you might have that requires chicken stock.

** If using the bones of a cooked chicken, but you will need to add some chicken base to give it some flavor. The cook time will be 1-2 hours if using left over cooked chicken bones. Also if using left over bones leave some of the meat on the bones for added flavor.  


  1. This looks so good! There's nothing like homemade chicken stock. No store-bought stock tastes anything like it. I've had good luck using the already-cooked bones of a whole chicken. I just throw the whole thing in, leftover meat and all. Yum!

  2. Sounds like my stock recipe. I always make my own stock and freeze it. It's cheaper tastes better and has lower sodium than store bought varities. I've never felt the need to use chicken base and I think that a cooked chicken carcass makes the best stock/broth.

  3. I asked for the turkey carcass from Thanksgiving Dinner at my Brother's inlaws,but went off and forgot them untill we were 50 miles down the road toward home. Maybe at Christmas.


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