Food & Cooking Recipes Appetizers Finger Food Recipes Homemade Chicken Stock 3.2 (101) 16 Reviews 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 May 16, 2017 Print Share Share Tweet Pin Email Yield: 5 quarts Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups. 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 ½ pounds chicken wings 1 ½ pounds chicken backs 12 cups (two 48-ounce cans) canned low-sodium chicken broth Directions 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. 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. Cook's Notes Stock my be frozen up to four months. Print