Chicken Stock

Chicken Stock

a simple do-it-yourself chicken stock

Want to make the most of your Whole Roasted Chicken? Don’t throw away the bones – use them to make my simple chicken stock! I like to use chicken stock to cook pastas, rice, couscous – you name it – it instantly adds a ton of flavor. This recipe does not require anything fancy and will keep you stocked up for a while! Try this recipe with my Cirus Couscous or Mushroom Couscous.

cooking information

Yield: 6-8 Cups
Prep Time: 10 minutes
Cooking Time: 300 minutes

all ingredients

1 Set of Chicken Bones
3 Pieces Celery, coarsely chopped
4 Medium-Sized Carrots, coarsely chopped
4 Large White Onions, quartered
2 Whole Bay Leaves
1 Bunch Parsely, stems only and finely chopped
1 Tablespoon Kosher Salt
1/2 Tablespoon Cracked Blck Peppercorns

recipe instruction

1. To a large stock pot, add the bones of one whole chicken, followed with your celery, carrots, onions, peppercorns, bay leaves and parsley stems (be sure to look at the tips).

2. Fill the pot with enough water to cover all of the ingredients and place on medium-high heat and bring to a boil. Once the stock has been brought to a boil, lower to a simmer and simmer for up to 4 hours.

3. After 4 hours, remove from heat and let cool for 1 hour.

4. Using a strainer and cheese cloth (or paper towels if you do not have cheese cloth), transfer the contents of your stock pot into a second pot. The strainer/paper towels will prevent any of the larger particles from getting in your second pot. Discard all remaining parts (bones, carrots, onions etc.).

5. Add salt to heighten flavor.

cooking tips

The difference between a stock and a broth: a stock is made with just the bones of a chicken, while a broth is made with both the meat and the bones.
Be sure to note that, if you do not have a cheese cloth, you can substitute a paper towel instead!
Use this stock instead of water when boiling pasta or making couscous. Intstant flavor add!