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Submitted by Kayo
This is our basic chicken stock recipe using a whole chicken. This flavorful, golden broth is a great base for soup dishes. The meat can be used in other dishes like chicken salad, tacos, or even put back into the soup.
Ingredients:
- 1 whole chicken
- 1 Celery stalk with or without leaves, cut in half
- 1 Large carrot, cut in half (no need to peel the skin)
- 1/2 Onion
- 1 Bay leaf
- 7-8 C filtered water, or enough water to cover the chicken
Directions:
- Put all ingredients in a large stock pot and heat it on high. When the water starts to boil, reduce heat to low. Skim any foam that comes up to the top. Simmer for 1.5 hours.
- Take out the chicken from the pot, let it cool enough so you can separate the meat from the bones. Save the meat for other recipes, and put back everything else (skin, bones, etc.) into the pot and simmer for another 1-2 hours.
- Strain the stock.
Notes:
If you want to remove fat from the stock, let it cool, then put it in the refrigerator overnight. Fat will rise to the top and will turn into a solid, allowing you to easily scoop off the top layer of fat.
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