How To Make Chicken Stock From Scratch
Assemble wings and back from a chicken. One onion cut in half, 3 stalks of celery, 1 1/2 cups of carrot, 2 bay leaves and 1 tablespoon of peppercorns
1
In a large heavy pot, heat on medium-high and melt 1 tablespoon of butter. Brown winds and back.
2
Once the skin has browned, give them a flip.
3
Add veggies, bay leaves, and peppercorns.
4
Add 8 cups of water.
5
Bring the stock up to a simmer and cook with the lid on for 2 hours.
6
After the stock has cooked for 2 hours, remove the lid. Cook for 2 more hours at a low simmer and reduce the stock by half.
7
Remove the large pieces of chicken and vegetables. Pour the chicken stock through a strainer lined with cheese cloth. You’ll have 4 cups of stock.
8
My shop
Check out the products I love
Tipless Piping Bags
Buy
In 4 guides
Enamled Dutch Oven
Buy
In 3 guides
Chefmaster Food Coloring Gel
Buy
In 3 guides
Merkens Chocolate
Buy
In 2 guides
Microwave Rice Cooker
Buy
In 2 guides
Cuisinart Smart Stick
Buy
In 2 guides
Cookie Pick
Buy
In 2 guides
Lodge Cast Iron Pan
Buy
In 2 guides
Pretzel Rods
Buy
In 1 guide
Pretzel Bags And Ties
Buy
In 1 guide
Plastic Piping Bags
Buy
In 1 guide
Cake Pop Stand
Buy
In 1 guide
Mayonaise
In 1 guide
Dried Parsley
In 1 guide
Celery Seed
In 1 guide
Apple Cider Vinegar
In 1 guide
Dill Pickle Relish
In 1 guide
Bacon
In 1 guide
Red Onion
In 1 guide
Russet Potatoes
In 1 guide
Mandolin Slicer
Buy
In 1 guide
Food Saver
Download
In 1 guide
Meat Thermometer
Buy
In 1 guide
Rainbow Cookie Cutter
Buy
In 1 guide
Meat Masher
Buy
In 1 guide
Ice Cream Cone Cookie Cutter
Buy
In 1 guide
Color Pallet
Buy
In 1 guide
Cookie Turntable And Brushes
Buy
In 1 guide
View full shop
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.