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Recipe Summary
Yield: Makes 16 to 20 cups
Ingredients
Ingredient Checklist
8 pounds chicken backs, necks, and bones
2 pounds chicken wings
2 pounds carrots, peeled
2 ribs celery
1 large onion
4 cloves garlic
8 fresh thyme sprigs
2 bay leaves
2 teaspoons Tellicherry peppercorns
Cook's Notes
This recipe can be refrigerated for up to 3 days or frozen for up to 3 months.
Gallery
Recipe Summary
Yield: Makes 16 to 20 cups
Gallery
Recipe Summary
Yield: Makes 16 to 20 cups
Recipe Summary
Yield: Makes 16 to 20 cups
Yield: Makes 16 to 20 cups
Makes 16 to 20 cups
Ingredients
Ingredients
- 8 pounds chicken backs, necks, and bones
- 2 pounds chicken wings
- 2 pounds carrots, peeled
- 2 ribs celery
- 1 large onion
- 4 cloves garlic
- 8 fresh thyme sprigs
- 2 bay leaves
- 2 teaspoons Tellicherry peppercorns
Directions
Place backs, necks, bones, and wings in a 16-to-20 quart stock pot; add enough water to cover (about 32 cups). Place a parchment paper round brushed with water in pot directly on surface of water to keep bones submerged. Bring to a simmer over medium heat. Pull pot off to side of burner so that impurities will move to one side.
Meanwhile, line strainer with two layers of dampened cheesecloth set over a bowl. Simmer stock, skimming impurities with a ladle and straining them through prepared strainer (returning strained liquid to pot, for 2 hours, taking care to rinse cheesecloth and strainer in between uses. Occasionally, move bones around in stock pot using tongs, to prevent sticking.
Add carrots, celery, onion, garlic, thyme, bay leaves, and peppercorns to pot. Add more water, if necessary, to cover; simmer until stock has a rich chicken taste, 2 to 3 hours more.
Line a large fine-mesh strainer with two layers of dampened cheesecloth; set strainer over a large storage container or bowl. Ladle stock from pot into strainer, disturbing bones as little as possible to avoid clouding the stock, tilting pot as necessary to get liquid from bottom. Discard bones and vegetables. Let cool to room temperature.
Cook's Notes
This recipe can be refrigerated for up to 3 days or frozen for up to 3 months.
Cook’s Notes
This recipe can be refrigerated for up to 3 days or frozen for up to 3 months.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Chicken Stock
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
