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Chicken Stock

Makes about 12 cups (3 L).


    Don’t let anyone tell you otherwise: making your own chicken stock is far from a high-flying kitchen feat. All that is needed is to toss some chicken pieces and vegetables in a pot and let the stove do the rest. As a bonus, you finish with tender chicken meat that can be used for sandwiches, salads, soups, and pasta dishes.


    Chicken wings, in particular, are great for stock. They’re an inexpensive flavour-making powerhouse of skin, meat, and bones. Beyond soup, use this stock for curries, polenta, sauces, mashed potatoes, casseroles, and cooking grains.


    Chicken Stock


    • 3 to 4 lbs (1.5 to 1.8 kg) assorted bone-in organic chicken parts (wings, legs, necks, etc.)
    • 1 large onion, unpeeled and quartered
    • 2 large carrots, cut into chunks
    • 2 celery stalks, cut into thirds
    • 4 garlic cloves, peeled
    • 6 sprigs flat-leaf parsley
    • 4 thyme sprigs
    • 2 dried or fresh bay leaves
    • 1 tsp (5 mL) black peppercorns



    Place all ingredients in large saucepan and cover with cold water, about 12 cups (3 L). If you donu2019t have a large stockpot, use two smaller pots.


    Bring to a simmer, reduce heat, and keep at a gentle simmer, partially covered, until liquid is flavourful, about 2 1/2 hours. Skim stock with ladle every 30 minutes, or as needed.


    Strain stock through fine-mesh sieve. Discard vegetables. Remove any meat from bones and save for another use. Let stock cool before refrigerating. Remove any solidified fat that accumulates at the top before using.


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    This recipe is part of the Stock Options collection.



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