Basic Chicken Stock

This stock has three distinct advantages: One, it takes less than an hour to make. Two, it has clear, clean flavor—not especially complex, but very good. And three, it gives you a whole cooked, but not overcooked, chicken for salad or any other use.

Basic Chicken Stock
Basic Chicken Stock

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

quarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    whole (3-4 lb) chicken, rinsed and patted dry with paper towels

  • 1

    cup roughly chopped onion (don't bother to peel)

  • 1

    cup chopped carrot

  • 1/2

    cup roughly chopped celery

  • 1

    sprig fresh thyme or pinch dried thyme

  • 1/2

    bay leaf

  • Several sprigs fresh parsley

  • 1

    tsp salt, plus more if necessary

  • 3 1/2

    About 3 1/2 qts (14 cups) water

Directions

Cut the chicken up if you like; it will speed cooking. Combine all ingredients except the water in a stockpot; add the water. Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook just until the chicken is done, 30-60 minutes. Strain, pressing on the vegetables and meat to extract as much juice as possible. Taste and add salt if necessary. Refrigerate, then skim any hardened fat from the surface. Refrigerate for 4-5 days (longer if you boil it every third day, which will prevent spoiling, or freeze.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: