Chicken Stock

Chicken Stock

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 5 -6 quarts
Author: Steve
Print Recipe

Ingredients

  • 1 stewing hen 6-7 pounds, thawed and rinsed (giblets removed)
  • 2 medium yellow onions quartered
  • 2 medium carrots coarsely chopped
  • 1 large celery stalk coarsely chopped
  • celery leaves
  • 2 garlic cloves peeled and smashed
  • 2-3 sprigs Italian parsley
  • 2 sprigs thyme
  • 6-8 black peppercorns
  • 2 bay leaves

Instructions

  • Place hen in large pot and add water to cover by about 4 inches.
  • Bring to boil. Reduce heat to low and skim off any scum.
  • Simmer for 1 hour, skimming as needed.
  • Add remaining ingredients and partially cover.
  • Simmer for 4 hours.
  • Remove from heat and discard solids.
  • Strain through a fine-mesh sieve lined with damp cheesecloth into large pots or bowls.
  • Refrigerate overnight.
  • Discard as much fat as possible.
  • Ladle into storage containers (1-cup, 2-cup, or 4-cup) and freeze.