Healthy Recipe

Chicken Stock

Recipe By:
Celine
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  • Total Time 450 min Ico-add
  • Yield 1 Batch
  • Level Easy

Here is a good basic recipe for making chicken stock. Savory and delicious, this broth can be used in countless recipes or as a base for soup.
 

Ingredients

  • 1 whole chicken (or turkey), about 5 pounds
  • 2 large onions, trimmed of root ends and coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 large stalk celery with leaves, coarsely chopped
  • 4 large heads garlic, trimmed of root ends, halved horizontally
  • 2 whole cloves
  • 1 bay leaf, broken up
  • 6 canned tomatoes, drained
  • 6 quarts (about) cold water
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Directions

  1. 1. Cut up the chicken, cracking the bones with a cleaver in two or three places so the marrow cooks out faster.
  2. 2. Place the chicken and all of the solid ingredients in an eight to ten quart stockpot.
  3. 3. Add enough cold water to come to within three inches of the lip of the pot. Bring the water slowly to a simmer. Skim off all the foam. Add the remaining ingredients, partially cover, and bring to a slow bubble.
  4. 4. Simmer six to eight hours, occasionally stirring and skimming off fat. Do not boil the broth. Keep the liquid bubbling very slowly.
  5. 5. Add boiling water if the broth reduces below the level of the solid ingredients; always keep them covered with about three inches of liquid.
  6. 6. Strain the broth through a fine mesh. For a clearer broth, strain it by ladling rather than pouring, leaving behind any sediment at the bottom of the pot.
  7. 7. Cool the broth as quickly as possible; chill it in several small containers set in bowls of ice.
  8. 8. Refrigerate the broth for about eight hours or until the fat has hardened. Skim off the hardened fat and freeze in assorted size containers.