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Basic Chicken Stock for Chicken and Kale Soup
Recipe Summary
Yield: Makes about 5 quarts
Ingredients
Ingredient Checklist
3 carrots, cut into thirds
2 stalks celery, cut into thirds
1 bulb fennel, cut into large chunks
3 tablespoons fennel seeds, toasted
1 teaspoon whole black peppercorns
1 whole chicken (4 to 6 pounds)
2 pounds chicken wings, necks, and backs
3 quarts low-sodium canned chicken broth (two 48-ounce cans)
2 quarts cold water
Cook's Notes
Refrigerate stock in airtight containers for up to three days or freeze for up to six months.
Gallery
Basic Chicken Stock for Chicken and Kale Soup
Recipe Summary
Yield: Makes about 5 quarts
Gallery
Basic Chicken Stock for Chicken and Kale Soup
Basic Chicken Stock for Chicken and Kale Soup
Basic Chicken Stock for Chicken and Kale Soup
Recipe Summary
Yield: Makes about 5 quarts
Recipe Summary
Yield: Makes about 5 quarts
Yield: Makes about 5 quarts
Makes about 5 quarts
Ingredients
Ingredients
- 3 carrots, cut into thirds
- 2 stalks celery, cut into thirds
- 1 bulb fennel, cut into large chunks
- 3 tablespoons fennel seeds, toasted
- 1 teaspoon whole black peppercorns
- 1 whole chicken (4 to 6 pounds)
- 2 pounds chicken wings, necks, and backs
- 3 quarts low-sodium canned chicken broth (two 48-ounce cans)
- 2 quarts cold water
Directions
In a large stockpot, combine all ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim surface with a large metal spoon as needed.
Transfer whole chicken to a cutting board. Let cool slightly, and pull meat from the sides. (Reserve meat for another use; store in refrigerator up to 3 days, covered well with plastic wrap.)
Return chicken bones to pot. Place a smaller pot lid on surface of stock to keep ingredients submerged. Simmer until bones fall apart when poked, 2 1/2 to 4 hours. Skim surface as needed.
Prepare a large ice bath. Strain stock through a fine sieve into a large heat-proof bowl, discarding solids. Set bowl in ice bath, and let stock cool to room temperature, stirring frequently.
Transfer stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps to seal in flavor).
Cook's Notes
Refrigerate stock in airtight containers for up to three days or freeze for up to six months.
Cook’s Notes
Refrigerate stock in airtight containers for up to three days or freeze for up to six months.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Basic Chicken Stock for Chicken and Kale Soup
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Reviews:
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All Reviews for Basic Chicken Stock for Chicken and Kale Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
