Description
Below you will find a recipe for making super-flavorful chicken stock/broth using a whole chicken and some pantry staples. In addition to the beautiful stock, the method will leave you with a mass of perfectly cooked chicken to use as you please in salads, soups, casseroles, and more.
Notes:
- These quart containers are also great for freezing stock, soups, stews, etc.
- I love these Weck Jars, too.
Ingredients
- 1 whole chicken, 4 to 5 lbs.
- 1 whole onion, roughly chopped, no need to peel
- 4 stalks celery, roughly chopped
- 4 carrots, roughly chopped, no need to peel
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon whole peppercorns
- 1 bay leaf
Instructions
- Place the chicken in a large pot. Cover with 4 quarts of cold water. Bring to a boil, skimming off and discarding any scum that bubbles up at the surface. As soon as it comes to a boil, lower the heat to the water is just simmering, then simmer for 5 minutes. Turn off the heat, cover the pot, and let sit for one hour. (Note: Due to some commenters having an issue with doneness, I’ve added this 5-minute simmer step. If you have not had issues in the past, you can simply shut the heat off and cover the pot when the water comes to a boil.)
- Uncover the pot, and transfer the chicken to a large bowl to cool. When cool enough to handle, break the chicken apart as you wish, placing the skin in one bowl, the bones back in the pot of water, and the meat in the large bowl. Transfer the meat to a storage container and reserve for another purpose.
- To the pot of water with the bones, add the remaining ingredients, including the 2 teaspoons of kosher salt. Bring the broth to a boil, then lower the heat so that it is gently simmering.
- After 2-3 hours or when the stock has reduced considerably and tastes rich and flavorful, turn off the heat. Adjust with salt to taste.
- Pour the contents through a strainer or colander set over a large bowl. Discard the bones and vegetables once they have cooled. Transfer stock to storage containers and place in the fridge overnight or until completely chilled and fat has formed a solid layer at the top of the container. Scoop off this fat and save for another use (to roast potatoes or sauté onions or use as you would butter/olive oil) or discard if you prefer. Freeze stock for up to 3 months or store in fridge for at most a week.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Stock
- Cuisine: American