Chicken Stock

Name: Chicken Stock
Yield: makes about 2 to 2 1/2 quarts
Ingredients: 4 to 5 pounds chicken backs, necks, legs, and thighs; Kosher salt and black pepper; 1 large onion, unpeeled, cut into 8 chunks; 3 stalks celery, washed and cut in large pieces; 3 large carrots, peeled and cut in large pieces; 4 large cloves garlic, peeled and crushed; Small handful of fresh Italian parsley; 2 bay leaves; 1 tablespoon dried thyme; 2 cups plus 3 quarts water

January 24, 2012

Homemade stock is the foundation of all truly great soups and stews. Not everyone has the time to make it, but if you do you’ll find it really makes a difference in your cooking.

Cooks' Note

You can also freeze stock in ice cube trays til hard; then pop the cubes out and store them in a plastic resealable bag. Now they’re ready for you to toss into pan sauces to rev up the flavor. Each cube is about 1 tablespoon of stock.

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