Basic Chicken Stock

Basic Chicken Stock
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  • 4 sprigs fresh thyme
  • ½ teaspoon whole black peppercorns
  • 1 medium bay leaf
  • 1 medium yellow onion, quartered
  • 1 medium carrot, coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 1 chicken carcass

Break up carcass with a meat mallet or cleaver so it fits in a large pot (at least 10 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until chicken flavor comes ...

View full recipe at Chow


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