This recipe calls for fresh chicken. No doubt this makes the clearest, most flavorful stock. But feel free to add additional bones or parts from roast or grilled chickens. I keep a bag of such bits and bones in the freezer to add to the pot when I make stock.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 4 lbs. fresh chicken (necks, backs, wings, legs, bones)
- 2 onions, peeled or leeks
- 2 celery stalks
- 1 carrot (optional)
- 8 black peppercorns (optional)
- 2 sprigs fresh thyme (optional)
- 2 sprigs fresh parsley (optional)
- 1 tsp. kosher salt
- Put chicken in a large pot and cover with 6 qt. cold water. Bring just to a boil. Skim off and discard any foam that rises to the surface. Add remaining ingredients, return just to a boil, and reduce heat to maintain a steady, gentle simmer. (Excessive boiling will make a cloudy broth.)
- Let cool to warm room temperature. Strain and discard solids. Keep chilled and use or freeze stock within a few days.
- Well frozen broth will keep for months. I freeze stock in 1- and 4-cup containers to use whenever recipes call for broth or stock. Defrost and bring to a boil before using.
Makes approximately 6 quarts Homemade Chicken Stock.
Note: Many recipes for stock do not call for salt and even warn against adding salt to stock with horror stories of overly-salted dishes arising from salty stock. The teaspoon of salt called for in this recipe adds just a tiny note of brightness to the stock and helps draw flavors out of the ingredients; it is not enough to fully season the stock or any resulting dish.