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