How To Make Chicken Stock

April 11, 2016

Recipes Soups & Stews

Nothing beats Homemade Chicken Stock to warm you up and make you feel better, and it couldn’t be easier to make. Throw all this goodness into a pot and let it simmer for hours. Then strain well and skim off the fat, so simple. A few friends left sweet comments about their own memories and love for their mom’s chicken stock recipe.

Gary – “Just like my momma used to do to solve every conceivable medical problem known to afflict mankind.”

Penny – “All my Grandmas and my Mom used to do the same, needless to say we ate a lot of soup…”

Here is how to make it. In a large stock pot place whole chicken, carrots, celery, onions, brussels sprouts, parsnip, garlic, parsley, bay leaves, black peppercorns, salt, celery root (not shown & optional); cover with water. Bring to a boil, then reduce heat and simmer uncovered for 3 to 4 hours.

Pour all the ingredients through a large fine mesh strainer (be very careful it’s hot). Chill chicken stock, skim off and discard fat solids. Use immediately and adjust seasonings, or store in airtight containers and freeze. Add stock to your favorite soup recipes.

Homemade Chicken Stock

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Stasia Wimmer

Ingredients

  • 4 lb whole chicken
  • 3-4 carrots , peeled, leave whole removing ends
  • 2 stalks celery , with leaves, cut in half
  • 2 medium onions , remove skin, quartered
  • 2 brussels sprouts (optional + more or less to taste)
  • 1 parsnip , peeled, leave whole removing ends
  • 1 head of garlic , skin on, halved
  • 4-5 sprigs parsley
  • 1 celery root peeled, halved (optional)
  • 2 bay leaves
  • 2 tbsp black peppercorns
  • 1 1/2 tsp kosher salt
  • 3 quarts cold water , (or enough to fill just above chicken)

Instructions

  1. Clean and prepare chicken and vegetables.
  2. In a large stock pot place whole chicken, carrots, celery, onions, brussels sprouts, parsnip, celery root and garlic, parsley, bay leaves, black peppercorns, salt; cover with water. Bring to a boil, then reduce heat and simmer uncovered for 3 to 4 hours.

  3. Pour all the ingredients through a large fine mesh strainer (be very careful it’s hot). Chill chicken stock, skim off and discard fat solids. Use immediately and adjust seasonings, or store in airtight containers and freeze.
SHOW COMMENTS

Leave a Reply

%d bloggers like this: