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HOW TO
Make Chicken Stock

One of the secrets of great cooking is homemade stock. Yes, canned broth works well and it saves time—but there is nothing like the scent, flavor, and nutrition value of your own creation.

Refer to Chicken Stock for the specifics of this recipe.

 

1. Remove the chicken heart, kidneys, liver, and gizzards from the chest cavity of the bird. Save them for another use or discard.

 

 

 
       
  2. Cut the onions in half, and slice the carrots and celery into large pieces about 3–4 inches long. Cut the top of the garlic bulb off to expose the individual cloves. Set aside.  
       
 

3. Fill the pot with cold water, add the chicken, vegetables, and herbs. Turn the heat to medium-high and bring the stock to a lively simmer. Do not boil it, however, or it will become cloudy. As scum rises to the surface, remove it with a slotted spoon.

 
       
 

4. Reduce the heat to medium-low and simmer for 3 ½ to 4 hours. The stock is ready when the chicken tears away from the bones and the broth is intensely flavorful.

 
       
 

5. Remove the chicken and set aside to cool.

 
       
 

6. Remove the vegetables and herbs and discard.

 
       
 

7. Cool to room temperature. Strain the stock through a large, fine mesh strainer—or a colander lined with cheesecloth—into a large, heat-resistant bowl.

 

 

 
       
  8. Refrigerate overnight, then remove and discard the fat that has risen and solidified on the surface of the stock.  
       
  9. For convenient storage, freeze stock in small portions in ice cube trays or zip-lock bags, then thaw just what you need for everyday use.