Basic Chicken Stock Recipe
By
CHOW Food Team
Difficulty: Easy |
Total Time:
3 hrs
|
Active Time:
|
Makes:
About 4 quarts (16 cups)
Making your own stock tastes better, and it’s as simple as it gets.
This dish was featured as part of our Recipes for Passover photo gallery.
INGREDIENTS
- 1 chicken carcass
- 2 medium celery stalks, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 medium yellow onion, quartered
- 1 medium bay leaf
- 1/2 teaspoon whole black peppercorns
- 4 sprigs fresh thyme
INSTRUCTIONS
- Break up carcass with a meat mallet or cleaver so it fits in a large pot (at least 10 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until chicken flavor comes through in the stock, about 2 to 2 1/2 hours.
- Strain through a fine mesh strainer into large, heatproof containers. Let cool to room temperature, then refrigerate or freeze.
Q: How long can you freeze it?
I know a lot of people add bay leaf, thyme, etc. to stock. However, this could interfere with the dishes you make with the stock.
I would also use a big, fat chef's onion. Those little yellow ones that come in the mesh bags are awful.
Finally, my Chinese friends only use breast plate and wing tips to make stock. The all-white-meat approach makes a delightfully yellow, rich, "clean" tasting...+READ
I know a lot of people add bay leaf, thyme, etc. to stock. However, this could interfere with the dishes you make with the stock.
I would also use a big, fat chef's onion. Those little yellow ones that come in the mesh bags are awful.
Finally, my Chinese friends only use breast plate and wing tips to make stock. The all-white-meat approach makes a delightfully yellow, rich, "clean" tasting stock.-COLLAPSE