The Most Basic Chicken Stock

By • March 1, 2010 • 2 Comments



Author Notes: There is not much to this recipe! It is the most basic chicken stock that becomes the building block for many of my recipes I am a purist...I like recipes clean and simple. But you never know just how important something as simple as chicken stock will play in my recipes.dymnyno

Serves about 4 cups

  • 1 chicken carcass or more
  • 1 gallon water
  • salt and pepper to taste
  1. Put the chicken carcass in a large dutch oven and place in a 375 degree oven for about an hour OR until the carcass turns a deep golden brown.
  2. Add about a gallon of water to the dutch oven, cover and leave in the oven for about an hour.
  3. Remove from oven and on a medium flame reduce the stock until reduced by half .
  4. Strain through a chinois or cheesecloth.
  5. Taste. Add salt and pepper to taste.
  6. Use immediately or freeze.
  7. This is a very basic stock, but is an incredible building block for many recipes!
From Our Friends
powered by ZergNet

Tags: chicken, chicken, chicken, chicken, freezes well

Comments (2) Questions (0)

Default-small
Default-small
Monkeys

over 4 years ago monkeymom

I really like the purity of this stock. Including aromatics just doesn't jive with some other cuisines. I also like the oven approach as well and will try this. Thanks!

186003_1004761561_1198459_n

over 4 years ago dymnyno

Thanks! I try to make the stock as rich and concentrated as possible...as chicken as possible.