How to Make Chicken Stock

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Learn from the experts when it comes to how to make chicken stock.

This recipe is from Julia Child in her great book, "The Way to Cook" and Mark Bittman in his book, "How to Cook Everything."

Basic chicken stock is a delicious base for soups, gravies, and to have on hand for use in place of bouillon or canned broth.

It really can be made virtually unattended; and then stored in the freezer until needed.
Make a batch and divide into 1 or 2 cup portions for easy use in recipes which call for broth -- store in Ziploc bags and date.

How to Make Chicken Stock: Basic Recipe.
Makes about 2 quarts

2 - 3 lbs. of chicken; parts and bones -- you can usually buy chicken scrap pieces at the grocery store, which are great for chicken stock.
Rinse these and pat them dry.
Don't use cooked, meatless chicken bones as this will not create as rich a stock.
1 cup roughly chopped onion
1 cup roughly chopped carrot
1/2 cup to 1 cup roughly chopped celery
**Onions, carrots and celery are the 3 "must have" vegetables in making chicken stock.**
A couple bay leaves
Salt & pepper
Thyme & parsley, fresh if you have; otherwise, dry.
Add water to cover ingredients plus 1 inch.
Add more water if needed throughout the boil.

If you prefer a darker brown stock, simply fry the ingredients with a little oil in stock pot before adding water and boiling.

Bring broth to a boil and reduce to simmer for about 2 hours;
cover loosely.
A gray scum will rise to the surface; skim it off and repeat as necessary.

Strain the meat and vegetables from the liquid after boiling; pressing juices from the meat and vegetables.
Adjust the seasoning as needed.

You should have a beautifully rich broth to make soup, or use in recipes.
You may wish to keep the meat pieces in the broth if using for soup.
I like to eat the strained vegetables and meat, because they are so rich in flavor :)

To skim off any extra fat from the broth; refrigerate and skim off hardened fat which will coagulate at the top.

If you keep in the refrigerator, boil it every third day to keep it from spoiling. Don't keep it too long.
This chicken stock freezes nicely.

My two favorite "how to" cookbooks.

My favorite pots & pans have a beautiful
stock pot for making chicken stock.



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