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Scott's Chicken Stock

This great chicken-stock recipe should be used in Scott Peacock'sOld-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.

  • Yield: Makes 3 quarts

Source: The Martha Stewart Show, May Spring 2008


  • 1 chicken (2 1/2 to 3 pounds), rinsed and dried
  • 1 teaspoon coarse salt
  • 1 rib celery, preferably an inner rib with leaves attached
  • 1 small onion, peeled


  1. Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.

  2. Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.

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