Chicken Stock

Yields 1 gallon

You can use fresh bay leaves, but remember to double the quantity to get the same concentrated flavor of dry herbs.

2 pounds yellow onions

1 pound carrots

1 pound celery

1 bunch fresh parsley stems

4 pounds skinless, bone-in chicken

1½ gallons water

4 stems fresh thyme

2 dried bay leaves

10–20 peppercorns

  • Peel and chop all the vegetables.

  • Place the chicken, vegetables, and water in a stockpot over medium heat; bring to simmer and cook for 5 hours.

  • Add the herbs and peppercorns; continue to simmer uncovered for 45 minutes.

  • Remove from heat, strain, and cool in an ice-water bath. Remove all chicken fat that solidifies at the surface before using or freezing.

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