Chicken Stock

Our first attempt at chicken stock went well and is a great base to add to other soups (Broccoli and Cheese Soup, Potato and Leek Soup or Roasted Acorn Squash and Apple Soup) and mashed potatoes.

We had leftover bits and bones after de-boning a chicken for chicken under a brick, so we made some stock. This chicken stock is a variant from the original recipe and yields flavorful broth.


Adapted from My Father’s Daughter
  • 1 pound chicken parts, carcass remnants, etc.
  • 3 stalks of celery, including some leaves, chopped
  • 1 medium onion, quartered
  • 1 1/2 tsp coarse salt
  • 3 whole cloves garlic
  • 3 sprigs of fresh thyme
  • 6 cups of water

In a large soup pot, combine all the ingredients. Bring contents to a slow boil uncovered. Reduce heat, cover and simmer for 1 hour. Remove chicken carcass and vegetables. Strain the stock and skim fat and scummy particles off the surface. To make a clear soup, strain through a cheesecloth. Let stock cool and strain into containers to freeze. Keeps 1-2 weeks in fridge, 6 months in the freezer.

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