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Recipe Summary
prep: 20 mins
total: 4 hrs
Yield: Makes about 2 1/2 quarts
Ingredients
Ingredient Checklist
5 pounds assorted chicken parts (backs, necks, wings), rinsed
2 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 medium onions, peeled and quartered
2 dried bay leaves
1 teaspoon whole black peppercorns
Gallery
Recipe Summary
prep: 20 mins
total: 4 hrs
Yield: Makes about 2 1/2 quarts
Gallery
Recipe Summary
prep: 20 mins
total: 4 hrs
Yield: Makes about 2 1/2 quarts
Recipe Summary
prep: 20 mins
total: 4 hrs
Yield: Makes about 2 1/2 quarts
prep: 20 mins
total: 4 hrs
prep:
20 mins
total:
4 hrs
Yield: Makes about 2 1/2 quarts
Makes about 2 1/2 quarts
Ingredients
Ingredients
- 5 pounds assorted chicken parts (backs, necks, wings), rinsed
- 2 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 2 medium onions, peeled and quartered
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
Directions
Place chicken, vegetables, bay leaves, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container. Refrigerate at least 8 hours to allow fat (schmaltz) to solidify on top; skim and reserve. Store in refrigerator up to 3 days, or freeze up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Essential Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Essential Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
