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Recipe Summary
Yield: Makes 5 quarts
Ingredients
Ingredient Checklist
1 teaspoon whole black peppercorns
6 sprigs fresh dill, or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 stalks celery, cut into thirds
1 four-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
Cook's Notes
Stock my be frozen up to four months.
Gallery
Recipe Summary
Yield: Makes 5 quarts
Gallery
Recipe Summary
Yield: Makes 5 quarts
Recipe Summary
Yield: Makes 5 quarts
Yield: Makes 5 quarts
Makes 5 quarts
Ingredients
Ingredients
- 1 teaspoon whole black peppercorns
- 6 sprigs fresh dill, or 2 teaspoons dried dill
- 6 sprigs fresh flat-leaf parsley
- 2 dried bay leaves
- 2 leeks, washed, white and pale-green parts only, cut into thirds
- 2 carrots, scrubbed, cut into thirds
- 2 stalks celery, cut into thirds
- 1 four-pound chicken, cut into 6 pieces
- 1 1/2 pounds chicken wings
- 1 1/2 pounds chicken backs
- 12 cups (two 48-ounce cans) canned low-sodium chicken broth
Directions
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for three days or frozen for four months. Refrigerate for at least eight hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Cook's Notes
Stock my be frozen up to four months.
Cook’s Notes
Stock my be frozen up to four months.
Reviews (22)
Add Rating & Review
101 Ratings
5 star values:
15
4 star values:
18
3 star values:
40
2 star values:
25
1 star values:
3
Load More Reviews
Reviews (22)
Add Rating & Review
101 Ratings
5 star values:
15
4 star values:
18
3 star values:
40
2 star values:
25
1 star values:
3
Add Rating & Review
101 Ratings
5 star values:
15
4 star values:
18
3 star values:
40
2 star values:
25
1 star values:
3
101 Ratings
5 star values:
15
4 star values:
18
3 star values:
40
2 star values:
25
1 star values:
3
101 Ratings
5 star values:
15
4 star values:
18
3 star values:
40
2 star values:
25
1 star values:
3
- 5 star values:
- 15
- 4 star values:
- 18
- 3 star values:
- 40
- 2 star values:
- 25
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
04/04/2013
I agree...chicken broth to make chicken broth? I will make ir just with water and will let you know. What about salt pepper etc?
Martha Stewart Member
Rating: 5 stars
01/14/2013
This recipe is in her comfort food book and is used for the Matza Ball soup recipe, It's gorgeous, i love this recipe am actually gonna make tomorrow :.)
Martha Stewart Member
Rating: Unrated
12/08/2012
I am just reading the recipe to make stock, and it says add stock in the ingredients??? I don't understand. Did you mean water maybe? Please let me know..Thanks. N
Martha Stewart Member
Rating: Unrated
02/13/2011
I've been known to use canned/boxed chicken stock in a recipe.
But when I search for a recipe for *Homemade* Chicken Stock, having the main ingredient be canned chicken stock is unacceptable.
This recipe makes 5 quarts. That's 20 cups. And this recipe starts out with 12 cups of canned broth.
Sorry, but that's just cheating.
Where do you get off calling this "homemade"?
Martha Stewart Member
Rating: Unrated
02/27/2009
Chicken stock and soup are best if "double" strength, therefore using canned broth instead of water results in a richer broth.
Martha Stewart Member
Rating: Unrated
02/26/2009
SOMERSIZING- I'm not sure what happened to my e-mail but the unscrambled words are: I've, there are and don't-if this gets messed up sorry
Martha Stewart Member
Rating: Unrated
02/26/2009
SOMERSIZING- A lot of major food stores are now carrying different stocks. In n n n n n ve seen chicken along with turkey, beef and veggie. Theren n n n n n re great in a pinch or if you just donn n n n n n t feel like making it yourself. Just check the ingredients for sodium levels-some are high.
Martha Stewart Member
Rating: Unrated
02/26/2009
err, why would i need canned chicken broth to make chicken stock?? last time i checked stock was made with water! if you use canned broth you don't know what kind of chicken parts went into that and what kind of life those chickens had...i would usually use celeriac instead of celery, and add an onion to the stock base.
Martha Stewart Member
Rating: Unrated
02/26/2009
When I have a recipe that calls for chicken broth - do I water down the chicken stock? I know stock tends to have a stronger flavor
Martha Stewart Member
Rating: Unrated
01/16/2009
WOW! THANKS FOR THE COMMENTS I LOVE TO TRY VARIOUS PRODUCTS AND THANKS TO YOU AND MARTHA I HAVE SOME COOKING TO DO.
Martha Stewart Member
Rating: Unrated
12/07/2008
I cleaned a whole chicken and used it. ( the meat went for another meal once cooked and removed from the bones) I used sprigs of thyme instead of dill. Green peppercorn instead of black. I like it better. And water instead of chicken broth.
Very good flavor!
Martha Stewart Member
Rating: Unrated
10/30/2008
I agree with Blueyesbru. No canned stock for me either. Just water with chicken backs and necks. I believe the cans of stock are an unnecessary expense. You get abundant flavor with just the bones. I don't use whole chickens either, but I am sure it would only add to the flavor.
Martha Stewart Member
Rating: Unrated
09/01/2008
I did not know you could buy 'canned chicken stock" tell me more?
Martha Stewart Member
Rating: Unrated
05/05/2008
To Gabymartin72: thanks for the tip on how to "enhance" the flavor of canned chciken broth. Times when I don't have time to made this delicious recipe above and with canned in the pantry, I will start to "enhance it".
Martha Stewart Member
Rating: Unrated
04/11/2008
I am sorry but HOMEADE Chicken Stock is NOT made with canned chicken broth.
Martha Stewart Member
Rating: Unrated
03/28/2008
(cont.)
...: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. They'll help the flavor tremendously. '
(www.foodnetwork.com)
You'll find thousands of recipes and all kinds of nutritional information on this website. I adore it. I use it for every meal every single day.
Martha Stewart Member
Rating: Unrated
03/28/2008
Ladies, there is a significant difference between chicken BROTH and chicken STOCK (the recipe above). 'Chicken stock tends to be made from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to gelatin released by long-simmering bones. The flavor of canned low-sodium chicken BROTH can be enhanced by adding any combination of the following and simmering for as long as you can:
Martha Stewart Member
Rating: Unrated
03/27/2008
Who makes chicken stock with chicken stock!?
Martha Stewart Member
Rating: Unrated
01/25/2008
I guess after you make it the first time you can use your own stock to begin the next batch. Hmmm.
Martha Stewart Member
Rating: Unrated
01/25/2008
Really! Have you found out why we need to use chicken broth??
Martha Stewart Member
Rating: Unrated
01/21/2008
I THOUGHT THE PURPOSE OF MAKING CHICKEN STOCK WAS TO NOT BUY CANNED CHICKEN BROTH. WHAT IS THE DIFFERENCE BETWEEN STOCK AND BROTH?
Martha Stewart Member
Rating: Unrated
01/15/2008
THIS IS REALLY GOOD AND WELL WORTH THE TIME IT TAKES.
Martha Stewart Member
Rating: Unrated
04/04/2013
I agree...chicken broth to make chicken broth? I will make ir just with water and will let you know. What about salt pepper etc?
Rating: Unrated
Rating: 5 stars
01/14/2013
This recipe is in her comfort food book and is used for the Matza Ball soup recipe, It's gorgeous, i love this recipe am actually gonna make tomorrow :.)
Rating: 5 stars
Rating: Unrated
12/08/2012
I am just reading the recipe to make stock, and it says add stock in the ingredients??? I don't understand. Did you mean water maybe? Please let me know..Thanks. N
Rating: Unrated
02/13/2011
I've been known to use canned/boxed chicken stock in a recipe.
But when I search for a recipe for *Homemade* Chicken Stock, having the main ingredient be canned chicken stock is unacceptable.
This recipe makes 5 quarts. That's 20 cups. And this recipe starts out with 12 cups of canned broth.
Sorry, but that's just cheating.
Where do you get off calling this "homemade"?
Rating: Unrated
02/27/2009
Chicken stock and soup are best if "double" strength, therefore using canned broth instead of water results in a richer broth.
Rating: Unrated
02/26/2009
SOMERSIZING- I'm not sure what happened to my e-mail but the unscrambled words are: I've, there are and don't-if this gets messed up sorry
SOMERSIZING- A lot of major food stores are now carrying different stocks. In n n n n n ve seen chicken along with turkey, beef and veggie. Theren n n n n n re great in a pinch or if you just donn n n n n n t feel like making it yourself. Just check the ingredients for sodium levels-some are high.
err, why would i need canned chicken broth to make chicken stock?? last time i checked stock was made with water! if you use canned broth you don't know what kind of chicken parts went into that and what kind of life those chickens had...i would usually use celeriac instead of celery, and add an onion to the stock base.
When I have a recipe that calls for chicken broth - do I water down the chicken stock? I know stock tends to have a stronger flavor
Rating: Unrated
01/16/2009
WOW! THANKS FOR THE COMMENTS I LOVE TO TRY VARIOUS PRODUCTS AND THANKS TO YOU AND MARTHA I HAVE SOME COOKING TO DO.
Rating: Unrated
12/07/2008
I cleaned a whole chicken and used it. ( the meat went for another meal once cooked and removed from the bones) I used sprigs of thyme instead of dill. Green peppercorn instead of black. I like it better. And water instead of chicken broth.
Very good flavor!
Rating: Unrated
10/30/2008
I agree with Blueyesbru. No canned stock for me either. Just water with chicken backs and necks. I believe the cans of stock are an unnecessary expense. You get abundant flavor with just the bones. I don't use whole chickens either, but I am sure it would only add to the flavor.
Rating: Unrated
09/01/2008
I did not know you could buy 'canned chicken stock" tell me more?
Rating: Unrated
05/05/2008
To Gabymartin72: thanks for the tip on how to "enhance" the flavor of canned chciken broth. Times when I don't have time to made this delicious recipe above and with canned in the pantry, I will start to "enhance it".
Rating: Unrated
04/11/2008
I am sorry but HOMEADE Chicken Stock is NOT made with canned chicken broth.
Rating: Unrated
03/28/2008
(cont.)
...: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. They'll help the flavor tremendously. '
(www.foodnetwork.com)
You'll find thousands of recipes and all kinds of nutritional information on this website. I adore it. I use it for every meal every single day.
Ladies, there is a significant difference between chicken BROTH and chicken STOCK (the recipe above). 'Chicken stock tends to be made from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to gelatin released by long-simmering bones. The flavor of canned low-sodium chicken BROTH can be enhanced by adding any combination of the following and simmering for as long as you can:
Rating: Unrated
03/27/2008
Who makes chicken stock with chicken stock!?
Rating: Unrated
01/25/2008
I guess after you make it the first time you can use your own stock to begin the next batch. Hmmm.
Really! Have you found out why we need to use chicken broth??
Rating: Unrated
01/21/2008
I THOUGHT THE PURPOSE OF MAKING CHICKEN STOCK WAS TO NOT BUY CANNED CHICKEN BROTH. WHAT IS THE DIFFERENCE BETWEEN STOCK AND BROTH?
Rating: Unrated
01/15/2008
THIS IS REALLY GOOD AND WELL WORTH THE TIME IT TAKES.
All Reviews for Homemade Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Chicken Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
