Recipe Cheat Sheet

Chicken Stock

about 3 quarts · prep 15 min · total 560 min

Use an 8-quart or larger stockpot
Cut the vegetables into large chunks
4 lb chicken parts or a whole chicken, cut up (backs, wings, legs)bring to a boil, skim off foamadd, simmer uncovered 3 hr (chicken well past 165°F), skimming now and thenstrain, season lightlychill until the fat sets, about 6 hr, then lift off the fat
4 quarts cold water
2 large onions, quartered, skins on
3 medium carrots, cut in chunks
3 stalks celery, cut in chunks
4 cloves garlic, smashed
6 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
1 tsp whole black peppercorns
to taste salt
Recipe Cheat Sheet
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Chicken Stock, written out

Makes about 3 quarts. Prep 15 min, cook 3 hr 5 min, ready in 9 hr 20 min.

Ingredients

  • 4 lb chicken parts or a whole chicken, cut up (backs, wings, legs)
  • 4 quarts cold water
  • 2 large onions, quartered, skins on
  • 3 medium carrots, cut in chunks
  • 3 stalks celery, cut in chunks
  • 4 cloves garlic, smashed
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • to taste salt

Before you start

  • Use an 8-quart or larger stockpot.
  • Cut the vegetables into large chunks.

Directions

  1. Bring to a boil, skim off foam: chicken parts or a whole chicken, cold water.
  2. Add, simmer uncovered 3 hr (chicken well past 165°F), skimming now and then: step 1, onions, carrots, celery, garlic, fresh parsley, fresh thyme, bay leaves, whole black peppercorns.
  3. Strain, season lightly: step 2, salt.
  4. Chill until the fat sets, about 6 hr, then lift off the fat: step 3.

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