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Chicken stock

Chicken stock

0
Points®
Total Time
3 hr
Prep
30 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
Store-bought stock can’t be beat for convenience, but for flavor, homemade is #goals. Plus, one big batch will last you months. Beyond soups, use this to make sauces or to upgrade your grains.

Ingredients

Uncooked skinless chicken breast with bone

3½ pound(s)

Celery

2 rib(s), medium, cut into thirds

Carrots

2 medium, scrubbed and cut into thirds

Uncooked onion

1 large, roots trimmed, quartered

Garlic

2 clove(s), peeled

Fresh thyme

2 sprig(s)

Fresh parsley

10 sprig(s)

Peppercorn

1 tsp, black

Bay leaf

1 leaf/leaves

Kosher salt

1 tsp

Instructions

  1. In an 8-quart stock pot, combine all the ingredients with 4 quarts and 2 cups of cold water. Bring to a boil over high heat. Reduce heat to a very gentle simmer. Using a ladle or cooking spoon, skim off any foam that rises to the top. Simmer until the chicken is cooked through, 25 to 30 minutes.
  2. Transfer the chicken to a large bowl. When the chicken is cool enough to handle, cut the meat from the bones. Return the bones to the pot. (Reserve the meat for another use.) Continue to simmer the stock for at least 30 minutes or up to 1½ hours.
  3. Let the stock cool slightly in the pot. Using tongs, remove the bones and vegetables. Set a large fine-mesh sieve or colander over a large bowl or another pot. Strain any remaining solids from the stock. Discard the bones and vegetables.
  4. Let the stock cool completely at room temperature. Divide among airtight containers. Refrigerate for up to 1 week or freeze for 3 to 6 months.
  5. Serving size: 2 cups

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