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Chicken Stock

Prep Time: 30 minutes || Cook Time: 240 minutes || Total: 270 Minutes
Servings: 6 || Yields:

Ingredients

  • 4-5 lb stewing hen, cut into quarters
  • 3/4 lb. onions, peeled and halved
  • 3/4 lb. carrots, peeled and quartered
  • 3 stalks celery, washed and halved
  • 2 leeks, whites only, washed and halved
  • BOUQUET GARNI: 8-10 sprigs parsley, 1 bay leaf, 1 teaspoon thyme leaves, 8 peppercorns, all tied together in cheesecloth)
  • 4-5 quarts cold water
  • 1 teaspoon salt

Directions

  1. Cook all ingredients in a 12 quart stock pot.
  2. Bring water to a near boil and start to skim off any foam that rises to the top. Reduce heat and simmer at a bare shiver for 4 hours. Remove chicken and strain out solids through a cheesecloth lined sieve. Discard bouquet Garni.
  3. Cool to room temperature and refrigerate until fat congeals. Skim off fat. Correct seasonings and cook until stock is reduced to a strong flavor.

Notes

Skin and shred chicken for other recipes or return to stock with egg noodles or rice for a hearty chicken soup.
Categories: Soups and stews
Tags: Chicken