Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Basic Chicken Stock 3.6 (69) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 quarts Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook. Ingredients 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed 2 medium carrots, peeled and chopped into 2-inch lengths 2 celery stalks, chopped into 2-inch lengths 2 medium onions, peeled and cut into quarters 2 dried bay leaves 1 teaspoon whole black peppercorns Directions Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours. Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. David E. Steele Cook's Notes Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using. Rate it Print