Homemade Chicken Stock Recipe

Learn how to make homemade chicken stock.


| October 2011 Web



The Locavores Kitchen

In "The Locavore's Kitchen," author Marilou K. Suszko shows you what to look for when buying locally grown foods, how to store fresh foods, and ways to prepare them to bring out fresh, genuine flavors and colors.


The following is an excerpt from "The Locavore's Kitchen" by Marilou K. Suszko. The excerpt is from Chapter 3: Fall. To find out more about the recipes in "The Locavore's Kitchen" and the importance of eating local, read this interview with author Marilou Suszko. 

Rich Chicken Stock
Makes about 12 cups  

The difference between great and mediocre stock has a lot to do with what goes into it. If you’ve already made friends with a farmer who raises pastured poultry, you’re one step closer to a great stock. Ask him or her for necks, backs, wings, or bones saved from butchered chickens or save the bones from recipes calling for the bones to be removed or the carcass from a whole roasted chicken. “Stockpile” smaller amounts in freezer bags in the freezer until you have enough for making stock. Chicken bones are full of flavor and body and create a rich, almost creamy, stock.

5 pounds chicken parts (bones, wings, necks, and backs preferred)
3 carrots, scraped, trimmed and cut into 2-inch pieces
1 onion, peeled and quartered
3 cloves garlic, peeled and crushed
2 stalks celery, leaves attached, bottoms trimmed, cut into 2-inch pieces
1 bunch fresh parsley
3 sprigs fresh thyme
2 fresh bay leaves
1 tablespoon whole peppercorns, lightly crushed

1. Preheat oven to 450°F.

2. Place the chicken parts, carrots, onion, and garlic in a large roasting pan. Roast for 30 minutes, shaking the pan occasionally and turning the ingredients once or twice until everything is nicely browned.





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