Chicken Stock

Name: Chicken Stock
Ingredients: 10 black peppercorns; 6 large sprigs flat-leaf parsley; 2 large stalks celery including leaves, coarsely chopped; 3 large unpeeled yellow onions, quartered; 3 large carrots, peeled and coarsely chopped; 10 pounds chicken carcasses or wings, backs, and ribs, chopped into 1½-inch pieces (see Note); 10 pounds chicken carcasses or wings, backs, and ribs, chopped into 1½-inch pieces (see Note); 1½ gallons water; 1 tablespoon salt; 3 bay leaves

Preparation info

Makes about
4 quarts

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

This makes a lot of chicken stock, so you may want to cut the recipe in half. But if you use chicken stock as often as I do, it’s just as easy to make a large quantity as a small amount, and then freeze it for future use.

Ingredients

10 pounds chicken carcasses or wings, backs, and ribs, chopped into 1½-inch pieces (see Note)
3 large carrots, peeled and coarsely chopp

Stock
Gluten-free

Method

Combine the chicken, carrots, onions, celery, parsley, peppercorns, bay leaves, and salt in a large deep stockpot. Add enough water to cover the chicken, about 1½ gallons. Bring the water to just below the boiling point over high heat. Reduce the heat so the liquid is gently simmering, partially cover and cook for 2 to 2½ hours, skimming off any scum that rises to the surface, then let cool.