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Basic Chicken Stock

Recipe photo courtesy of David E. Steele

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.

Source: Martha Stewart's Cooking School, Episode 104



Cook's Notes

Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using.

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How would you rate this recipe?
  • robert12
    30 MAY, 2013
    Include a little bit of devoted delight on your few days along with red-colored, white-colored, and also orange DIY design honoring Commemorative Day time
  • sbmulqeen
    18 JAN, 2013
    I made this on a cold day and it was the perfect stock. I regularly save chicken parts and my farmers market sells B&E parts to fill it in (back, rib, feet, whatever). I let it sit overnight (outside) to get all the fat off. I don't have silicone muffin pans so am worried about freezing in a muffin pan may try zip bags. Plus that way they can lay flat. Or my food saver, even better. Really, it's so easy to make this, there's no excuse not to!
  • claregirl7
    2 AUG, 2012
    I buy Perdue's whole cut up chickens throughout the summer for bar-b-ques. It includes the back and all the giblets. I toss them in zip lock freezer bags and in the fall I make several pots of stock from them and freeze them in muffin tins. Then when I make roasted chicken, which is at least once a month from September to April, I have plenty of stock for gravy....not to mention soups, too. I wish Bell & Evans had whole, cut up chickens too.
  • twribet
    24 FEB, 2010
    If I plan to freeze the stock what is a good amount to freeze per use and what is best freezer storage method?? plastic containers zip bags?
  • kaleidoscope
    26 FEB, 2009
    This is a wonderful tasting chicken stock. I have used an almost identical one for over 30 years and my family and guests rave over the flavor. The bay leaf makes the difference, so keep a fresh container handy in your spice rack.
  • bubbiefour
    26 FEB, 2009
    I love chicken soup, and make the stock quickly using a pressure cooker. 30 minutes to a thick, yellow stock. Also if I can get a hold of them, I add chicken feet. Makes the soup gel.
  • LarryUnitas
    26 FEB, 2009
    I buy and freezee legs and thighs when on sale < $ 0.69 per pound. Freeze the meat in small packs for salads/sandwichs. ::-)
  • Janna1
    26 FEB, 2009
    silicone muffin pans what a great idea!
  • mpoulin
    26 FEB, 2009
    After I cool and lift off the fat, I pour stock into muffin pans and place in freezer on sheet pan for stability (I use silicone pans for easier release). Once frozen, take out of muffin pans and store in freezer bags. Makes individual servings for multiple uses. Works great! MEP

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