Name: Chicken Stock
Yield: Makes About 3 Cups
Cuisine: United States
Ingredients: 1 carrot, broken into pieces; 1 celery rib, broken into pieces; a bouquet garni of fresh parsley, thyme, and a bay leaf; 2 quarts water; 1 large unpeeled onion, quartered; 2 pounds chicken backs, necks, and scraps, with the fat, or a chicken carcass, with the bones cracked

Preparation info

Makes About
3 Cups

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This rich Lowcountry stock uses The Carolina Housewife’s guidelines of 1 pound of meat to a quart of water. If you want a very clear and light broth, do not brown the chicken or crack the bones and be sure to peel the onion; marrow and onion skins impart dark colors.

Ingredients

2 pounds chicken backs, necks, and scraps, with the fat, or a chicken carcass, with the bones cracked
1 large unpeeled o

Method

Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan. Add the vegetables, herbs, and water and simmer, uncovered, for about 1½ hours or until the liquid is reduced by half, skimming any scum from the surface from time to time.

Strain out the solids, cool, a