Sauces and mixes Soup

Chicken Stock

This is the key to so many recipes, I make gallons of chicken stock and store it in the freezer for up to sic months.  The difference between home-made and store-bought is striking and I really cannot imagine the process to make chicken stock by a commercial manufacturer.   Not pretty.

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Use the biggest stockpot you have.  I use an 12 3/4 inch copper pot which can hold up to 28 quarts.  This should yield 18 quarts.

Ingredients

  •  12 pounds of chicken legs and wings or whatever is on sale at the market.  I usually make stock when I see chicken parts marked down at supermarket.
  • 4 yellow onions quartered
  • 8 carrots, rough chop
  • 3 parsnips quartered
  • 5 celery stocks, rough chop
  • 1 bunch fresh flat leaf parsley
  • 12 sprigs of fresh rosemary
  • 1 bunch of fresh thyme
  • 1 bunch of fresh dill
  • 2 heads of garlic cut in half, exposing the garlic cloves for cooking
  • 6 shallots, halved
  • 1 1/2 tablespoons of mixed peppercorns
  • 2 tablespoons of kosher salt
  • 2 lemons cut in half (if the stock is for soup only)

Making It

  • Put all of the ingredients in a large stock pot and fill with water leaving two inches at the top, roughly 18 quarts.  You do not need to peel the onions carrots nor garlic.
  • Put the stock pot over high heat until it comes to a rolling boil
  • Reduce heat to simmer and cook for 4 hours
  • Strain and discard all solids and put the stock in the cooking tub, cover and refrigerate for 36 hours.
  • Discard the fat that has formed on the top and either use the stock or put it in containers, label and freeze.
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17 comments on “Chicken Stock

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  11. Kitty Templeton

    Do you, or can you do things with the chicken leftover from the stock?

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