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Homemade Chicken Stock

This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.

  • yield: Makes 5 quarts

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Ingredients

  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh dill, or 2 teaspoons dried dill
  • 6 sprigs fresh flat-leaf parsley
  • 2 dried bay leaves
  • 2 leeks, washed, white and pale-green parts only, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 four-pound chicken, cut into 6 pieces
  • 1 1/2 pounds chicken wings
  • 1 1/2 pounds chicken backs
  • 12 cups (two 48-ounce cans) canned low-sodium chicken broth

Directions

  1. Step 1

    Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.

  2. Step 2

    Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for three days or frozen for four months. Refrigerate for at least eight hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Source
Martha Stewart Living, October 1999

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Reviews (22)

  • 4 Apr, 2013

    I agree...chicken broth to make chicken broth? I will make ir just with water and will let you know. What about salt pepper etc?

  • 14 Jan, 2013

    This recipe is in her comfort food book and is used for the Matza Ball soup recipe, It's gorgeous, i love this recipe am actually gonna make tomorrow :.)

  • 8 Dec, 2012

    I am just reading the recipe to make stock, and it says add stock in the ingredients??? I don't understand. Did you mean water maybe? Please let me know..Thanks. N

  • 13 Feb, 2011

    I've been known to use canned/boxed chicken stock in a recipe.
    But when I search for a recipe for *Homemade* Chicken Stock, having the main ingredient be canned chicken stock is unacceptable.
    This recipe makes 5 quarts. That's 20 cups. And this recipe starts out with 12 cups of canned broth.
    Sorry, but that's just cheating.
    Where do you get off calling this "homemade"?

  • 27 Feb, 2009

    Chicken stock and soup are best if "double" strength, therefore using canned broth instead of water results in a richer broth.

  • 26 Feb, 2009

    SOMERSIZING- I'm not sure what happened to my e-mail but the unscrambled words are: I've, there are and don't-if this gets messed up sorry

  • 26 Feb, 2009

    SOMERSIZING- A lot of major food stores are now carrying different stocks. In n n n n n ve seen chicken along with turkey, beef and veggie. Theren n n n n n re great in a pinch or if you just donn n n n n n t feel like making it yourself. Just check the ingredients for sodium levels-some are high.

  • 26 Feb, 2009

    err, why would i need canned chicken broth to make chicken stock?? last time i checked stock was made with water! if you use canned broth you don't know what kind of chicken parts went into that and what kind of life those chickens had...i would usually use celeriac instead of celery, and add an onion to the stock base.

  • 26 Feb, 2009

    When I have a recipe that calls for chicken broth - do I water down the chicken stock? I know stock tends to have a stronger flavor

  • 16 Jan, 2009

    WOW! THANKS FOR THE COMMENTS I LOVE TO TRY VARIOUS PRODUCTS AND THANKS TO YOU AND MARTHA I HAVE SOME COOKING TO DO.

  • 7 Dec, 2008

    I cleaned a whole chicken and used it. ( the meat went for another meal once cooked and removed from the bones) I used sprigs of thyme instead of dill. Green peppercorn instead of black. I like it better. And water instead of chicken broth.
    Very good flavor!

  • 30 Oct, 2008

    I agree with Blueyesbru. No canned stock for me either. Just water with chicken backs and necks. I believe the cans of stock are an unnecessary expense. You get abundant flavor with just the bones. I don't use whole chickens either, but I am sure it would only add to the flavor.

  • 1 Sep, 2008

    I did not know you could buy 'canned chicken stock" tell me more?

  • 5 May, 2008

    To Gabymartin72: thanks for the tip on how to "enhance" the flavor of canned chciken broth. Times when I don't have time to made this delicious recipe above and with canned in the pantry, I will start to "enhance it".

  • 11 Apr, 2008

    I am sorry but HOMEADE Chicken Stock is NOT made with canned chicken broth.

  • 28 Mar, 2008

    (cont.)
    ...: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. They'll help the flavor tremendously. '
    (www.foodnetwork.com)

    You'll find thousands of recipes and all kinds of nutritional information on this website. I adore it. I use it for every meal every single day.

  • 28 Mar, 2008

    Ladies, there is a significant difference between chicken BROTH and chicken STOCK (the recipe above). 'Chicken stock tends to be made from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to gelatin released by long-simmering bones. The flavor of canned low-sodium chicken BROTH can be enhanced by adding any combination of the following and simmering for as long as you can:

  • 27 Mar, 2008

    Who makes chicken stock with chicken stock!?

  • 25 Jan, 2008

    I guess after you make it the first time you can use your own stock to begin the next batch. Hmmm.

  • 25 Jan, 2008

    Really! Have you found out why we need to use chicken broth??

  • 21 Jan, 2008

    I THOUGHT THE PURPOSE OF MAKING CHICKEN STOCK WAS TO NOT BUY CANNED CHICKEN BROTH. WHAT IS THE DIFFERENCE BETWEEN STOCK AND BROTH?

  • 15 Jan, 2008

    THIS IS REALLY GOOD AND WELL WORTH THE TIME IT TAKES.