Chicken Stock

Name: Chicken Stock
Cuisine: United States
Ingredients: 2 medium onions, quartered; 2 garlic cloves, crushed; 2 leeks, most of the green part cut off, washed and split lengthwise; 3 medium carrots, washed and sliced; A sprig of thyme; 1 bay leaf; 12 black peppercorns, cracked; 2 teaspoons salt; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 5 quarts water; 2 stalks celery; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen; 6 pounds chicken (carcasses, feet, necks, backs, hearts, and other parts) cut into small pieces, or use a large stewing hen

Preparation info

Makes
3 quarts

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Chicken stock is an essential ingredient of the Thanksgiving feast (and many other special meals). We start by boiling the chicken alone so that most of the skimming can be done at the beginning of the procedure. After straining the stock, we like to boil it down even more. This makes for a richer, more concentrated stock with a reduced volume that is easier to store and to freeze. You can use it as is, or dilute with water.

Ingredients

Americas
United States
Stock
Dinner
Gluten-free

Ingredients

Method