How to Make Chicken Stock Using a Whole Chicken, Or Just the Carcuss and Bones

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How to Make Chicken Stock Using a Whole Chicken, Or Just the Carcuss and Bones

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Method 1 Using Whole Chicken:

  • 1

    whole chicken (about 3½ pounds), rinsed, giblets discarded

  • 2

    carrots, cut in large chunks

  • 3

    celery stalks, cut in large chunks

  • 2

    large white onions, quartered

  • 1

    head of garlic, halved

  • 1

    turnip, halved

  • ½

    tsp dried thyme or 1/4bunch fresh thyme

  • 2

    bay leaves optional

  • 1

    teaspoon whole black peppercorns

  • Method 2. Leftover Chicken Bones:

  • leftover bones and skin from a chicken carcass

  • celery, onion, carrots, parsley

  • Method 3. Chicken backs, wings, and legs:

  • 4

    lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.

  • 1

    large yellow onion, chopped.

  • Olive oil

  • 2

    quarts of boiling water

  • 2

    teaspoons of salt

  • 2

    bay leaves

Directions

*


Nutrition

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