Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Essential Chicken Stock By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 4, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 4 hrs Yield: Makes about 2 1/2 quarts 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. Ingredients 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 Directions 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. Print