Basic Chicken Stock

Oh the many uses of chicken stock... Most basically, chicken stock can be used in any recipe calling for chicken broth. The difference between a stock and a broth is that a stock is made with meat bones and broths are not. Stock is a great way to intensify the flavor of couscous, rice and pasta. By cooking them in stock, they absorb the wonderful flavors.  My favorite way to use chicken stock is in chicken noodle soup.  Recipe to come Saturday.

What You Need:

Bones of 2 chickens, meat removed (mine were frozen)
1 large brown onion, peeled and cut in half
4 carrots, cut into 2” pieces
4 stalks celery, cut into 2” pieces
1 head garlic, top removed
2 Tbs pepper corns
2 Tbs salt
Cold filtered water



What To Do:

Combine all ingredients in a large stock pot.

Cover with water, leaving about 2 “ at the top. Bring water to a boil and simmer uncovered for 3 hours over medium.

Once stock has finished, strain out solids with a fine mesh strainer.  Add salt and stir to combine. Store in the refrigerator for up to a week or freeze in one or two cup servings to use for future recipes.


Makes about 26 1 cup servings.


Bon Appétit!
Mary