MARTHASTEWART.COM

Chicken Stock

Find More

Martha Stewart Living
  • Yield Makes about 14 cups
Add to Shopping List

Ingredients

  • 5 to 6 pounds chicken backs, necks, and wings (or one 5- to 6-pound chicken)
  • 2 stalks celery, cut into 2-inch lengths
  • 3 medium carrots, cut into 2-inch lengths
  • 2 medium onions, coarsely chopped
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves

Directions

  1. In a large stockpot, combine all ingredients. Add enough water to cover by 2 inches (about 20 cups). Bring to a boil. Reduce to a simmer, and cook for 3 hours.

  2. Prepare an ice bath. Strain stock through a fine sieve into a large bowl set in the ice bath. Let stand, stirring occasionally, until room temperature. Transfer to airtight containers.

Save to your Collections

Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

Review this Recipe

Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

More from Food

Quick Chicken Recipes

Find delicious chicken dinner recipes, all ready in under an hour.

New From Our Blogs

Shared On Facebook