Chicken Stock, basic

IMG_3069Basic Chicken Stock

This ratio can be used to make any sort of stock. For a darker richer stock roast the bones first and roast them until they are pretty dark.

  • 3 chickens backs, necks, wing tips, and/or feet
  • 3 onions
  • 3 carrots
  • 3 stalks celery
  • thyme
  • bay leaf
  • 2 T peppercorns
  1. In a large stock pot place the bones and cover with cold water
  2. Bring to a boil, skimming off any scum or foam
  3. Add the vegetables, herbs and peppercorns
  4. Reduce to a simmer and cook for 4 hours or until the broth tastes meaty
  5. Strain through a fine mesh sieve and chill

This recipe is featured in the post:

Joint a Chicken