Chicken Stock

By wpolumbo

An essential recipe.

Ingredients

• 1 whole chicken, 6-pound
• 2 whole carrots
• 1 yellow onion, unpeeled
• 1 white onion, unpeeled
• 1 red onion, unpeeled
• 2 celery stalks, and leaves
• 2 bay leaves, preferably fresh
• 1 bunch parsley sprig, Italian (flat-leaf)
• 1 bunch basil
• 1 bunch savory leaves
• 1 bunch thyme
• 1 bunch oregano leaf
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon peppercorns, black
• 1 potato, peeled
• 2 tomatoes, halved
• 2 tablespoons salt

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°F.

Remove giblets from chicken. Wash the chicken thoroughly under cold water.

Place the chicken and giblets, if desired, in a large (8-quart) oven-proof Dutch oven. Place the carrots, onions, celery stalks, bay leaves, and all available fresh herbs on top of chicken. If herbs are not available fresh, do not add. Add 2 cups water and roast in the oven for 30 minutes.

REmove the pot from the oven and add water to cover. Add any dried herbs (about 1/2 teaspoon dried for each type), peppercorns, potato, and tomatoes. If using canned tomatoes, use Italian plum tomatoes with basil (Progresso) and add some of the tomato juice. Simmer on top of the stove for 3 to 4 hours. Add salt to taste in the last 1/2 hour cooking time.

Let the stock cool slightly, skim off any fat, remove the chicken from the stock, and strain. Refrigerate the stock. Remove all skin and bones. Reserve meat for use in the chicken soup or in chicken salad. Reserve any vegetables for use in chicken soup, if desired. Remove solid fat on top before using again or freezing in smaller amounts for future use, as needed.