Chicken Stock Recipe - Cooking Index
Chicken Stock Recipe - Cooking Index
To keep the stock relatively neutral-flavored, avoid using strong-flavored vegetables such as bell pepper or garlic. If you don't have enough chicken bones for a whole batch of stock, you can freeze fresh chicken bones until you do. Or you can get them from your butcher.
Type: Chicken, Poultry| 3 lbs | 1362g / 48oz | Chicken bones (do not use organs or skin) |
| Peelings, skins, and tops from vegetables | ||
| 3 | Carrots | |
| 2 | Celery | |
| 1 | Onion (medium) | |
| 1 | Bay leaf | |
| 1 section | Fresh thyme | |
| A few black peppercorns | ||
| Salt |
Place all ingredients in a large pot with enough cold water to cover by at least 1 inch. Bring to a boil, reduce heat and let simmer for 3 to 4 hours. From time to time, skim the foam that collects on top. Strain the stock, let it cool, and freeze or refrigerate. Remove and discard fat that solidifies on top as the soup chills.
Source:
St. Louis Post-Dispatch - 09-28-1998
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