Nothing beats homemade chicken stock for soups, stews, and sauces. Next time you roast a chicken, save the bones for stock, or purchase backs and legs for this recipe.

In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover everything by 3 inches when submerged about 6 quarts. If you don't have a large stockpot, use two smaller pots. Bring to a rapid simmer over high do not boil ; reduce heat until bubbles barely break the surface.

Chicken Stock | Chicken Recipes | Jamie Oliver Recipes

Simmer until flavorful, about 2 hours, skimming stock with a how to trade gasoline futures every 30 minutes.

Keep the stock at a bare simmer; a hard boil would evaporate where do i get chicken bones for stock much liquid and make the stock cloudy. Any fat that remains after skimming can be easily removed once the stock is chilled.

Strain stock through a fine-mesh sieve. Remove any meat from bones and save for another use; discard bones. Let stock cool completely before refrigerating. To store, refrigerate, up to 1 week, or freeze, up to 6 months.

This classic, basic chicken stock is flavored with aromatic vegetables including carrots, celery, and onions. See All Our Recipes.

How to Make the Best Chicken Stock | Serious Eats

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