Making Chicken Stock

12 ingredients
4 steps

Ingredients

  • 5 pounds Roasting Chicken, Cleaned And Innards Removed
  • 2 whole Large Yellow Onions, Cleaned, Unpeeled And Quartered
  • 4 whole Carrots, Unpeeled And Halved
  • 3 whole Celery Stalks With Leaves, Cut Into Thirds
  • 1 whole Turnip, Unpeeled And Halved
  • 1/2 whole Garlic Bulb, Unpeeled And Cut In Half
  • 3-1/2 quarts Water (just Enough To Cover Chicken)
  • 12 sprigs Fresh Thyme
  • 8 sprigs Fresh Parsley
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Whole Peppercorns
  • 2 whole Bay Leaves

Directions

  1. 1
    Place the chicken and vegetables in a large stockpot over medium-high heat. Add just enough water to mostly cover the chicken. Adding too much water will dilute the flavor of the final stock. Add the thyme, parsley, kosher salt, peppercorns and bay leaves and allow to slowly come to a boil. Lower the heat to medium-low and simmer for 1-hour to 1 1/2-hours, until chicken is fully cooked.
  2. 2
    Carefully remove the chicken and allow to cool. Once cooled, the chicken can be de-boned and shredded for other use.
  3. 3
    Carefully strain the stock using a strainer over another large pot or bowl to catch the liquid. Season with additional kosher salt and/or ground black pepper to taste. Discard all the strained vegetable solids. Stock can be used immediately or stored in an airtight container for up to one week in the refrigerator or longer if frozen.
  4. 4
    Enjoy!

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