Grandma Karen's
Chicken Stock

Easy and delicious.

About this recipe

It isn't imperative that you always cook with homemade stocks.  I certainly don't.  If and when you have the time, however, your extra efforts will be amply rewarded.  Fresh and richly flavored stocks help make almost any dish taste better.

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • extra virgin olive oil
  • 1 large onion, peeled and quartered
  • 2 stalks celery with leaves 
  • 2 carrots, peeled
  • 2 cloves garlic
  • 6 sprigs Italian parsley
  • 6 black peppercorns
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 4 teaspoons kosher salt
  • 4 quarts water

Directions

  1. In a large soup pot, gently brown the chicken in the olive oil.
  2. Add the remaining ingredients.
  3. Bring to a boil over high heat and then reduce the heat to low and simmer, covered, for three hours.  Periodically, skim off any foam that accumulates.
  4. Remove the chicken and refrigerate or freeze for future use (e.g., for Chicken Noodle Soup).  Remove and discard the vegetables.  Strain the stock through a fine mesh strainer or cheese cloth.
  5. Refrigerate, and when well chilled, discard any congealed fat from the surface.
  6. Freeze or refrigerate the stock until used.

Notes

  • Consider using fresh stocks in soups, stews, braises, and sauces.
Posted: August 2014.