Basic Chicken Stock

Recipe by breezermom
READY IN: 3hrs 30mins
YIELD: 11 cups




  • Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
  • Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
  • Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
  • In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!