The Best Chicken Stock
This truly is The Best Chicken Stock! Full bodied with a rich depth of flavor. This stock will enhance any recipe that calls for chicken stock. I use this recipe to make my Chicken Noodle Soup.
I make at least two batches and store them in the freezer. Perfect for a quick weeknight dinner or when that unexpected flu hits and all you want is SOUP! This Chicken Stock is stocked with it’s own chicken. I shred the chicken that was used to make the stock, that way all I have to do is add a few vegetables and noodles!
I put everything in the pot just like I got it from the grocery store. I DON’T PEEL ANYTHING! 🙂
The Best Chicken Stock
Yield:
Makes 2 quarts
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Ingredients
- 1 whole chicken (about 3-1/2 pounds)
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, cut in half
- 1 head garlic
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon salt
Instructions
- Place the chicken and vegetables in a large stockpot over medium heat.
- Pour in only enough cold water to cover.
- Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
- Lower the heat to medium low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
- As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; shred the meat.
Optional: You can either store the chicken in a separate container to use in another recipe or place the shredded chicken in with the stock.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. !TIP: If you want a thicker soup, take some of the vegetables from the stock, peel, puree them and add back to the stock.
- Cover and refrigerate for up to one week or freeze.
Notes
This recipe is from Lady Behind The Curtain
FOR SOME DELICIOUS SOUP RECIPES VISIT MY SOUP CATEGORY.
That looks so easy, I don’t know why I haven’t tried to make stock before! 🙂 I bet it tastes so much better than any stock you buy in a box, lol
It’s easy and soooo good!
I used a chicken carcass and it tastes amazing!
So happy you liked it Vicky.
I am wondering about the turnip. I have never seen a recipe for stock that included a turnip.
Hi Ruth, The turnip is there for another layer of flavor but isn’t necessary to achieve a delicious stock. You don’t taste the turnip.
Could you save all the bones and use them again in another stock?
I have no idea Melanie. I guess you could. The stock might not be as flavorful as the first batch.
Thank you!. I must say after I took all the meat off the bones they were pretty worn out. So I would agree with you that it certainly wouldn’t be as flavorful. My broth was wonderful Though. Thanks for the recipe.
WooHoo! That’s awesome Melanie!