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Recipe Summary

Yield: Makes 8 cups

Ingredients

Ingredient Checklist

1 leek sheath

2 sprigs fresh flat-leaf parsley

1 sprig fresh thyme

2 bay leaves

1 chicken carcass, chopped into 4 pieces, rinsed and patted dry

1 yellow onion, diced

4 ribs celery, cut into 1-inch-long pieces

2 large tomatoes, chopped

4 black peppercorns

      Cook's Notes

Stock can be refrigerated up to 3 days or frozen for up to 2 months.

Gallery

Recipe Summary

Yield: Makes 8 cups

Recipe Summary

Yield: Makes 8 cups

Recipe Summary

Yield: Makes 8 cups

Yield: Makes 8 cups

Makes 8 cups

Ingredients

Ingredients

  • 1 leek sheath
  • 2 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 chicken carcass, chopped into 4 pieces, rinsed and patted dry
  • 1 yellow onion, diced
  • 4 ribs celery, cut into 1-inch-long pieces
  • 2 large tomatoes, chopped
  • 4 black peppercorns

Directions

Tie together leek, parsley, thyme, and bay leaves with a piece of kitchen twine; set herbs aside.

Place chicken carcass in a large stockpot along with onion, celery, tomatoes, tied herbs, and peppercorns. Add enough cold water to cover carcass by 2 inches.

Bring to a boil and immediately reduce to a simmer over low heat. Cook, skimming top as necessary, 2 hours. Strain and discard solids. Let stock come to room temperature before storing in covered containers.

      Cook's Notes

Stock can be refrigerated up to 3 days or frozen for up to 2 months.

Cook’s Notes

Stock can be refrigerated up to 3 days or frozen for up to 2 months.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Chicken Stock for Baked Beans

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chicken Stock for Baked Beans

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest