Basic Chicken Stock

Name: Basic Chicken Stock
Ingredients: 4 to 8 pounds chicken parts, such as wings, bones, breasts, and legs; 4 quarts water; 2 large yellow onions, diced; 4 large carrots, diced; 4 large celery ribs, diced; 8 crushed medium cloves garlic; 2 large sprigs parsley; 2 packets unflavored gelatin, dissolved in 1/2 cup cold water

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks.

Dinner · 8 ingredients

Ingredients

4 to 8 pounds chicken parts, such as wings, bones, breasts, and legs
4 quarts water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley
2 packets unflavored gelatin, dissolved in 1/2 cup cold water

Directions

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.