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chicken stock

Chicken Stock

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 cups

Ingredients

  • 1 chicken carcass, in lg. pieces whatever is left over, bones, cartilage, skin, bits of meat
  • 1 carrot, cut in lg. pieces
  • stalks of 1 fennel bulb, w/ fronds, cut in lg. pieces
  • 2 stalks celery, w/ leaves, cut in lg. pieces
  • 1 lg. onion, quartered
  • 1 bunch Italian parsley
  • 4 peppercorns
  • 1 tbsp Kosher salt

Instructions

  1. Place all ingredients in lg stockpot.  Fill pot with water to c. one inch below rim.  

  2. Bring to boil over high heat.  Reduce heat and simmer until vegetables are soft, approx. 3-4 hours, adding water from time to time if starting to simmer down.  

  3. Remove lg. pieces of chicken and vegetables with slotted spoon and discard.  Strain broth into fresh pot.  Bring to boil over high heat.  Reduce heat.  Simmer down to one-half to two-thirds volume, approx. 1-2 hours.  

  4. Use immediately or let cool and freeze.