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Chicken Stock

chickenstockI make a simple stock; I don’t add all kinds of herbs like rosemary, thyme etc. because I
prefer a stock that tastes like Chicken.

You’ll need:

  • A whole chicken cut into pieces 4-5 lbs
  • 5-lbs Chicken necks and backs-my Whole Foods sells these really cheap! Ask your meat manager!
  • 4-large carrots
  • 4-large onions with the skin
  • 1- head of garlic with the skin cut in half
  • 4-celery stalks with the leaves
  • 2-tbs good salt
  • 1-tbs cracked pepper
  • 8- qts cold filtered water.

Directions:

  1. I start everything all in the pot with cold water and I bring it to a boil then immediately lower it to a simmer.
  2. Simmer uncovered for about 5 hours
  3. Allow to cool
  4. With a tong, remove all the solids
  5. Strain the liquid through a fine strainer or cheese cloth
  6. Place the stock in the fridge for 24 hours
  7. Skim all the fat off the top
  8. Use or freeze in portions

Daniel Mancini

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