Chicken Stock

Ingredients

  • 2 carrots, peeled and sliced
  • ¾ teaspoon(s) black pepper
  • 2 teaspoon(s) salt (adjust amount to personal taste)
  • 3 pound(s) to 4 pounds chicken (including skin and various parts)
  • 2 stalk(s) celery, chopped
  • 2 bay leaves
  • 3 quart(s) cold water
  • + 2 more ingredients
    • 1 medium onion, peeled and chopped
    • 1 clove(s) garlic, minced (optional)

In a large saucepan, place 3 to 4 pounds of chicken (with skin and various organs). Add cold water to cover the meat (about 3 quarts) and bring to a boil. Skim off foam. Add the remaining ingredients. Cover and simmer for 3-4 hours. Cool and strain.

View full recipe at RecipeTips.com

Comments

Variations on Chicken Stock

  • Chicken Stock
    • 2 carrots
    • 2 whole cloves
    • 6 long parsley sprigs
    • 14 1/2 cups water
    • 1 rib of celery
    • 12 black peppercorns
    • 2 onions
    • 1/2 teaspoon dried thyme
    • +3 other ingredients
  • Chicken Stock
    • 8 whole black peppercorns
    • 1 1/2 teaspoons salt
    • 2 celery ribs
    • 1 3 1/2- to 4 1/2-pound whole chicken
    • 6 fresh parsley
    • 4 quarts water
    • 2 carrots
    • +1 other ingredients
  • Chicken Stock
    • 8 whole black peppercorns
    • 4 quarts water
    • 1 1/2 teaspoons salt
    • 1 3 1/2- to 4 1/2-lb whole chicken
    • 2 celery ribs
    • 2 medium onions
    • +2 other ingredients
  • Chicken Stock
    • 2 celery ribs
    • 2 carrots
    • 2 medium onions
    • 1 bay leaf (not California)
    • 8 black peppercorns
    • 4 quarts water
    • 1 1/2 teaspoons salt
    • 6 fresh parsley stems
  • Chicken Stock
    • 2 whole cloves
    • 3 dried bay leaves
    • 2 cloves garlic
    • 8 fresh parsley stems (Italian or curly)
    • 3 quarts water
    • Kosher or sea salt
    • 6 fresh thyme
    • +4 other ingredients
  • Chicken Stock
    • 2 carrots
    • 4 garlic cloves
    • 14 1/2 cups water
    • 1 bay leaf
    • 3 pounds chicken wings,wings,backs, necks, and/or bones
    • 1/2 teaspoon dried thyme
    • +5 other ingredients
  • Chicken Stock
    • 2 whole cloves
    • 1 bay leaf
    • 1 teaspoon salt
    • 3 pounds chicken wings, backs, necks, and/or bones
    • 1 celery rib
    • 14 1/2 cups water
    • +5 other ingredients
  • Chicken Stock
    • 6 basil leaves
    • 2 bay leaves
    • 12 cups water
    • 4 pounds chicken bones, wings, backs, and/or necks
    • 1 head garlic
    • 3 large stalks celery
    • +8 other ingredients
  • Chicken Stock
    • 4 quarts water
    • 1 3 1/2- to 4 1/2-lb whole chicken
    • 2 medium onions
    • 2 carrots
    • 1 Turkish or 1/2 California bay leaf
    • 8 whole black peppercorns
    • +2 other ingredients
  • Chicken Stock
    • 2 whole cloves
    • 2 carrots
    • 1 celery rib
    • 4 garlic cloves
    • 2 onions
    • 16 1/2 cups water
    • 1 3 1/2- to 4-lb chicken plus neck and giblets (except liver)
    • +4 other ingredients
  • Chicken Stock
    • 2 celery ribs
    • 2 carrots
    • 2 medium onions
    • 6 fresh parsley stems (without leaves)
    • 1 3 1/2- to 4 1/2-lb whole chicken
    • +3 other ingredients
  • Chicken Stock
    • 3 pounds chicken backs, wings, necks, and bones, or a combination
    • 1/2 teaspoon dried thyme
    • 2 whole cloves
    • 1 bay leaf
    • 2 carrots
    • 2 onions
    • +4 other ingredients


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