Chicken stock is one of those indispensable ingredients and should be in your freezer at all times – ideally in varying size containers. Accumulate chicken parts in your freezer until you’re ready to make a rich, versatile stock – you’ll never use canned again!
4-6 pounds broiler-fryer chickens, washed; livers, heart and gizzard set aside
Chicken bones, necks, wings, back, feet, etc.
2-3 pounds meaty beef bones, trimmed of fat, Optional
2-3 stalks of celery with leaves, roughly chopped
3-4 carrots, chopped
1-2 large onions, chopped (leeks optional)
1 apple, blossom removed, and chopped, Optional
1 plum tomato, chopped, Optional
6-8 parsley stems
2-3 sprigs of fresh thyme
6-8 whole black peppercorns
2 cloves fresh garlic, unpeeled, crushed, Optional
- Wash bones in cold water. Cut whole chicken in 8-10 pieces. Place the bones and chicken in a large stock pot. Cover with cold water by 4-6”. Bring water just to the boil, and begin skimming the foam that rises to the top of the pot. Reduce heat to a simmer.
- When stock no longer has foam, add the vegetables and herbs. Keep at a simmer (bubbles occasionally) and cook for 5-12 hours, skimming the fat from the surface occasionally. (If cooking longer, add water to keep the solids covered)
- Remove the pot from the heat. Strain the broth and refrigerate. When chilled, remove the layer of fat at the surface of the stock.
- Use the stock within four days, or freeze in different size containers for 4-6 months. Label the chicken stock with the date it was made.
Note – Breast meat can be removed after one hour and saved to add to the soup, of other meal, but return the breast bones to the stock.
Important – Do NOT salt the stock until you are ready to use it, specially if the stock will be reduced in a soup or sauce.