- 1 4-5 lb. Whole Chicken
- 1 Large Yellow Onion
- 2 Stalks of Celery
- 2 Carrots
- 2 Cloves of Garlic
- 2 Bay Leaves
- 1 tbs. Whole Black Peppercorns
I don’t believe you have to spend a lot of time in the kitchen to make great food, but there are some things that just take time. One of those things is a good chicken stock. While there are some good store bought stocks out there, such as Kitchen Basics, some recipes just taste better with the homemade stuff.
I could never desecrate the sanctity of Chicken & Dumplin’s with store bought chicken stock.
The best part about making chicken stock is that once it’s in the pot, you just have to wait. It doesn’t require a lot of your time; just your stove’s.
Let’s get started.
First you’ll need a large stock pot. Don’t even try to pull this off with a smaller pot. You’ll just be sorry later.
Add the chicken to the pot. I leave all those inside-things in the chicken. They add flavor, and it keeps me from touching them. Quarter the onion and add it to the pot. Next, add the garlic, celery (leaves and all) and carrots. Toss in 2 bay leaves and a palmful of black peppercorns.
Add enough water to just cover everything in the pot and bring to a boil. Once it starts to boil, cover it with a lid and reduce the heat to a low simmer.
I never add salt or pepper to my stock while it’s cooking. I would rather do that when I’m using it in its final iteration.
Now, the waiting begins. Let this cook for about 4 hours. While it’s cooking, I recommend shopping online. It just seems to help pass the time.
As it cooks, you can skim the fat off the top, or you can do it at the end.
Once it’s cool, strain everything into a large bowl or another pot. Discard the vegetables, but save the chicken. It’s a 4 lb. chicken for God’s sake. You’ll need it for those Dumplin’s.