How to Make Chicken Stock

Homemade stock is the best! It's so easy, and it also makes your kitchen smell great. Yields about 2 quarts.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 large yellow onions - chopped
• 1 1/2 tsp. salt
• 2 bay leaves
• 1 3 1/2 to 4 lb. chicken - cut into quarters if it won't fit in your stockpot
• 1 c. dry white wines
• 3 stalks celery with leaves- roughly chopped
• 10 sprigs fresh parsleys
• 5 sprigs fresh dills
• 3 carrots - roughly chopped
• 6 peppercorns
• 1 tbsp. vegetable oils
• airtight containers
• Airtight Containers
• 1 3 1/2 to 4 lb. chicken - cut into quarters if it won't fit in your stockpot
• 1 tbsp. vegetable oils
• 2 large yellow onions - chopped
• 1 c. dry white wines
• 6 peppercorns
• 2 bay leaves
• 3 carrots - roughly chopped
• 3 stalks celery with leaves- roughly chopped
• 1 1/2 tsp. salt
• 5 sprigs fresh dills
• 10 sprigs fresh parsleys

1. Warm the oil in a large saucepan over high heat.

2. 

   Brown the vegetables for a few minutes, until the get golden in places.

3. 

   Add the wine, 2 1/2 quarts water, chicken, salt, peppercorns, bay leaves, parsley and dill and bring to a simmer. Skim any foam from the surface.

4. Reduce heat to low, cover partially, and simmer for two hours.

5. Remove the chicken.

6. 

   Strain the stock into a bowl and throw away the remaining solids. Taste the stock. If it seems too "light," bring it to a boil and reduce it (let it boil and evaporate) until it tastes strong enough for you.

7. Refrigerate stock in an airtight container.

8. 

   Lift fat off surface of stock when ready to use.

Tips & Warnings

• Add three parsnips and two or three turnips to the stock for additional flavor. Or you can try adding celery root or parsley root, too.
• The stock will keep for about three days in the refrigerator. Or you can freeze it for three months.

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[chillie]

on 2/13/2009 After about an hour, remove the chicken. Strip away the skin and bones, returning these to the pot. Cut up the chicken to use in casseroles or soup.