Chicken Stock

Updated on:
October 16, 2012

Nutrition Information (per serving)

48 mg
3 g
1 mg
8 (1 cup ea.)

2-4 lbs chicken parts, except the liver
3 qt cold water
2 carrots, peeled and chopped
2 celery ribs without leaves, chopped
1 lg onion, cut into quarters
4 fresh garlic cloves, cut into halves
1 bay leaf
12 whole peppercorns

  1. Preheat oven to 350F.
  2. Place chicken bones and pars in a shallow baking dish and bake 35 to 45 minutes, or until golden brown. Drain and discard excess fat.
  3. Place browned parts in a large pot, add water and bring to a boil. Add remaining ingredients. Reduce heat and simmer uncovered for 2 to 2½ hours, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easier handling.
  4. Line a kitchen strainer or colander with double-thickness cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.
  5. Refrigerate until fat is solid on the surface. Remove fat.
  6. Refrigerate or store in small portions in the freezer.
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