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Chicken Stock

5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Equipment

  • Large stock pot
  • Fine mesh strainer

Ingredients
  

  • 1 Chicken carcass
  • 4-6 Chicken feet
  • 1 Large onion any kind will do
  • 3-4 Celery stalks
  • 2-3 Carrots
  • 1 Parsnip (optional)
  • 1 clove Garlic
  • 1 large pinch Salt
  • 1 handful Whole peppercorns

Instructions
 

  • (Optional) Blanch poultry by submersing it in boiling water for 1-2 minutes. Discard water and rinse poultry clean.
  • Wash carrots and celery and trim off the ends. No need to peel the carrots.
  • Cut the top off of the onion and remove the outer layer.
  • Cut your produce into medium-sized chunks.
  • Separate the garlic bulb into smaller bits. This doesn't need to be clean or pretty.
  • Add everything to a large stock pot and cover with water.
  • Bring water to a boil, keeping an eye out for any scum that might be forming as the water starts to boil. Skim scum off with a wooden spoon or mesh strainer.
  • Simmer covered for at least 1 hour, preferably 2 hours. Add more water part way through if needed, but don't add any more water a half hour before you turn off the heat.
  • Let the stock cool for at least 20 minutes, but no longer than an hour.
  • Remove all of the solids with a fine mesh strainer and discard.
  • Run the last of the stock through a mesh strainer and portion out in whatever way you want to save it. This can be frozen for a few months.