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« Recipe: Chicken Stock »

Chicken Stock

Adapted from Martha Stewart

Yield: about 3 quarts


5 pounds chicken backs, necks, wing tips or feet

2 medium carrots, peeled and roughly chopped

2 celery ribs, roughly chopped

2 medium onions, peeled and cut into quarters

1 dried bay leaf

small bunch of parsley

1 t whole black peppercorns 


Place chicken parts in an 8-quart stockpot. Add approximately 4 quarts of water. Bring to a boil over medium-high heat. Using a ladle, skim any impurities that rise to the surface.

Add carrots, celery, onions, bay leaf, parsley and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 3 to 4 hours.

Set a fine mesh strainer over a large bowl; strain stock through sieve. Discard bones and accumulated impurities. (For ultra clear broth, line strainer with a piece of cheesecloth.) 

If using stock immediately, skim fat from surface and use as desired.

Transfer any remaining stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat before using or storing in the freezer.