Chicken Stock

Name: Chicken Stock
Yield: Makes 3–4 quarts
Ingredients: 1 roasted chicken carcass; 4–6 ribs celery, halved with the leaves; 4–6 ribs celery, halved with the leaves; 2 large carrots, halved and unpeeled; 1 large yellow onion, halved with the skin on; 1 head garlic, halved with the skin on; 1 cup DinnerPlus Brining Blend (substitution); 10 fresh thyme sprigs; 4 fresh rosemary sprigs; 2 bay leaves; 5 quarts water

Preparation info

Makes
3–4
quarts

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

I’m hoping you’ve landed here because you made the Jump-Start Chicken and wanted to put that carcass to good use! The beauty of chicken stock is that it is much more versatile than a seafood or beef stock because the chicken flavor doesn’t overpower a dish in anyway.

Ingredients

1 roasted chicken carcass
4–6 ribs celery, halved with the leaves
2 large

Stock
Gluten-free

Method

In a large stockpot over medium-high heat, combine the carcass, celery, carrots, onion, garlic, Brining Blend, thyme, rosemary, and bay leaves. Cover with the water and bring to a boil. Reduce the heat to low to maintain a simmer and cook, uncovered, for 2–3 hours, skimming any foamy impurities as they come up, until you are left with a translucent broth.

Remove from the heat and let th