Name: Chicken Stock
Ingredients: 1 4-5 pound whole chicken; 1 onion or large shallot cut in large chunks; 2 carrots cut in large pieces; 2 stalks celery cut in large pieces; 1 head garlic (cut in half); 1 star anise; 1-2 bay leaves; Fresh herbs such as thyme, rosemary, sage, or parsley; 1/2 teaspoon whole peppercorns; 2 teaspoons sea salt; 1/2 cup dry white wine or 2 tbsp apple cider vinegar; 2-3 quarts filtered water

Chicken Stock

Simple and delicious! Use a whole chicken and make some delicious and nutritious chicken stock to use in the base of any soup dish! The great thing is that you are cooking your chicken and making stock at the same time. I usually make this the same day I plan to make soup and use the stock and cooked chicken in my soup for dinner. I usually have leftover chicken that I can use in other meals too.

. Feel free to flavor your stock however you like. The important part is that you follow the instructions for preparing the chicken and the quantity of water. How you flavor it is up to you. You can keep it as simple as just chicken and water and have a lovely and versatile stock

This should make 2-3 quarts of stock that you can use right away, keep in the fridge for a few days, or freeze for later use.

Course Soup

Keyword broth, chicken, soup

Ingredients

1 4-5 pound whole chicken
1 onion or large shallot cut in large chunks
2 carrots cut in large pieces
2 stalks celery cut in large pieces
1 head garlic cut in half
1 star anise
1-2 bay leaves
Fresh herbs such as thyme, rosemary, sage, or parsley
1/2 teaspoon whole peppercorns
2 teaspoons sea salt
1/2 cup dry white wine or 2 tbsp apple cider vinegar
2-3 quarts filtered water

Instructions

First, cut apart the chicken at the joints with heavy kitchen shears.Do not discard anything. Cutting the chicken apart reveals the connective tissues, which is where much of the collagen is.
Next, lay the chicken pieces in an even layer in a heavy-bottomed pot. I recommend a 7-quart pot at a minimum. Add the remaining ingredients in an even layer, except the water.
The amount of water you use will have the biggest impact on whether or not your stock will turn gelatinous. Adding too much water will result in watery stock when chilled, versus gelatinous Jello-like stock. Add water to 1-2” above the layer of chicken pieces. This should be about 2-3 quarts of water, depending on the size of the chicken.
Move the pot to the stove and bring to a boil. Right before the water boils you will notice a white film or “scum” rise to the surface. Gently remove this with a spoon and discard.
Turn heat down to low, cover with a heavy lid, and simmer on low for 2-4 hours. Top up the pot with extra water during cooking if needed.
If you are concerned about your chicken meat overcooking,remove the meat at 1.5-2 hours and add everything else (skin,bones, small bits of meat, and connective tissues) back to the pot to continue cooking for another 1-2 hours.
Strain finished stock through a fine mesh colander. Store for up to 5 days in the refrigerator or for up to 6 months in the freezer.

Recipe Notes

You can make stock without cutting up the chicken if you want.
Just place the whole chicken in the pot, add ingredients and water,
and follow the instructions above. This method may result in a less
gelatinous stock.

Make your chicken stock in
the Instant Pot following these
same instructions, except cook
on manual high pressure for 45
minutes and immediately release
the steam.
• Make your chicken stock in
the oven following these same
instructions, except cook at
250°F in the oven for 3-5 hours.
• Make your chicken stock in the
crockpot following these same
instructions, except cook on low
for 4-8 hours.