• 2servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 pounds chicken backs, necks, and wings

  2. 2 medium carrots, peeled and chopped into 1- to 2-inch pieces

  3. 2 ribs celery, chopped into 1- to 2-inch pieces

  4. 2 medium onions, peeled and cut into eighths

  5. 1 dried bay leaf

  6. 1 teaspoon whole black peppercorns

Instructions Jump to Ingredients ↑

  1. « » Place chicken parts in an 8-quart stockpot. Add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the surface.

  2. Add carrots, celery, onions, bay leaf, and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 1 1/2 to 2 1/2 hours.

  3. Line a sieve with cheesecloth set over a large bowl; strain stock through lined sieve. Discard solids.

  4. If using stock immediately, skim fat from surface and use as desired, or set bowl of stock in an ice-water bath and let cool completely. Transfer cooled stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat and discard before using or storing.


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