Chicken Stock for Soup
 
Author:
Recipe type: Stocks and Foundation Sauces
Ingredients
  • 4 pounds chicken backs, necks
  • 4 Quarts water
  • 2 carrots, quartered
  • 1 large onion, quartered
  • 2 medium celery stalks, trimmed quartered
  • 5 peppercorns
  • 1 clove garlic (optional)
Instructions
  1. Add chicken to cold water, bring to boil and turn down heat. Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and refrigerate, covered, over night. Next day carefully skim off fat.
  2. Stock will keep for about 3 days refrigerated or about 3 months frozen.
Notes
This basic stock makes what our editors called "the best chicken soup, ever."
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.