Chicken Stock

Use this classic stock in Southern chef Hugh Acheson's Baked Beans recipe.

  • Yield: Makes 8 cups

Source: The Martha Stewart Show, March 2012


  • 1 leek sheath
  • 2 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 chicken carcass, chopped into 4 pieces, rinsed and patted dry
  • 1 yellow onion, diced
  • 4 ribs celery, cut into 1-inch-long pieces
  • 2 large tomatoes, chopped
  • 4 black peppercorns


  1. Tie together leek, parsley, thyme, and bay leaves with a piece of kitchen twine; set herbs aside.

  2. Place chicken carcass in a large stockpot along with onion, celery, tomatoes, tied herbs, and peppercorns. Add enough cold water to cover carcass by 2 inches.

  3. Bring to a boil and immediately reduce to a simmer over low heat. Cook, skimming top as necessary, 2 hours. Strain and discard solids. Let stock come to room temperature before storing in covered containers.

Cook's Notes

Stock can be refrigerated up to 3 days or frozen for up to 2 months.


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