5 Ingredients or Fewer

The Most Basic Chicken Stock

March  1, 2010
4.5 Stars
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
In This Recipe
  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!
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2 Reviews

monkeymom March 1, 2010
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!
Author Comment
dymnyno March 2, 2010
Thanks! I try to make the stock as rich and concentrated as possible...as chicken as possible.