Essential Chicken Stock
This classic stock doubles as a cold-weather tonic when rewarmed on its own--it's also an essential building block to any chicken soup worth your grandmother's recipe.
- Total Time:
- Yield: Makes about 2 1/2 quarts
Source: Martha Stewart Living, April 2016
- 5 pounds assorted chicken parts (backs, necks, wings), rinsed
- 2 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 2 medium onions, peeled and quartered
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
Place chicken, vegetables, bay leaves, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container. Refrigerate at least 8 hours to allow fat (schmaltz) to solidify on top; skim and reserve. Store in refrigerator up to 3 days, or freeze up to 3 months.