All-Purpose Chicken Stock

Name: All-Purpose Chicken Stock
Cook time: 2 hours 20 mins
Yield: Makes about 10 cups
Ingredients: 1 whole fryer chicken (3 lb/1.5 kg); 36 cups water, divided; 6 cups roughly chopped yellow onions; 4 cups roughly chopped celery; 8 sprigs fresh parsley; 8 sprigs fresh thyme; 5 cloves garlic, smashed; 2 bay leaves; 1 tbsp black peppercorns

Chicken stock is a kitchen staple for a reason. It’s so tasty and easy! Use this delicious stock in our Cast Iron-Roasted Potatoes with Garlic and Shallots and Lentil, Vegetable and Bacon Soup.

Yield: Makes about 10 cups

April 12, 2020

Ingredients

1 whole fryer chicken (3 lb/1.5 kg)
36 cups water, divided
6 cups roughly chopped yellow onions
4 cups roughly chopped celery
8 sprigs fresh parsley
8 sprigs fresh thyme
5 cloves garlic, smashed
2 bay leaves
1 tbsp black peppercorns

Directions

Add chicken and 20 cups water to a large pot. Make sure chicken is completely covered with water. Bring to a simmer over medium-high heat. Remove chicken from pot and discard water.
Return chicken to pot with 16 cups remaining water and remaining ingredients. Bring to a boil. Reduce heat and gently simmer for about 2 hours.
Strain stock through a sieve into a large bowl; discard solids or reserve chicken for another use. Pour stock into shallow containers so it will cool quickly. Refrigerate stock for 4 hours or until fat solidifies on surface; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.