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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 0 Picture

Ingredients

  • Method 1 Using Whole Chicken:
  • 1 whole chicken (about 3 1/2 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
  • 1/2 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

Details

Servings 16

Preparation

Step 1

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