Homemade Chicken Stock
The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich chicken stock which can be used in many ways, including soups, sauces and gumbos.Print Pin
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 Cups
Here's What You Need
- 1 whole chicken cut up
- 1 large yellow onion quartered
- 1 large bell pepper quartered
- 4 to 5 stalks Celery with leaves
- 1 bunch green onions
- 10 - 15 black pepper corns
- 1 tablespoons kosher salt
- 12 cups cold water
- 2 sprigs fresh basil
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
Here's What You Do
- Cut up whole chicken into 2 wings, 2 thighs, 2 legs and 4 breast pieces. Place these pieces along with the back, neck and giblets if available in a large stock pot.
- Cut up vegetables and place in the stock pot
- Tie the fresh herbs together with butcher twine and place in the stock pot
- Put the peppercorns in a garni bag or wrap in cheese cloth; place in the stock pot along with the kosher salt
- Pour 12 cups of cold water into the stock pot and stir to make sure everything settles
- Bring the stock pot to a rolling boil for about 10 minutes, then lower to a simmer.
- After about 35 to 40 minutes, remove the chicken pieces and let cool in a bowl for about 20 minutes. When it is cool enough to handle, remove the chicken meat and place in a bowl and return the bones, skin and fat to the stock pot.
- Skim off any scum that developed and discard.
- Continue to simmer for a total of four hours, covering the pot occasionally to control the evaporation.
- When finished, remove everything with a large slotted spoon and strain the stock through cheesecloth into a bowl.