While time consuming, having a rich chicken stock on hand can make all the difference in home cooking. As an added bonus, you’ll have several cups of flavorful meat for casseroles, soups, or salads. This is a recipe everyone should master! If you’re frugal and have frozen trimmings from onions, celery, and carrots you can substitute those for the vegetable pieces. Just estimate the total quantities and supplement if needed with another carrot or whatever you feel is short. You don’t have to be exact.
1/2 tsp kosher salt
1/2 tsp black pepper
3 pounds split chicken breast halves
4 pounds whole chicken
1/2 large onion, quartered
2 stalks celery, cut in 2 ” pieces
1 large carrots cut into 1-inch pieces
1 cup dry white wine
12 cups water
4 sprigs fresh thyme
1 sprig fresh rosemary
6 stems fresh parsley
2 tsp kosher salt
20 black peppercorns
1. Preheat the oven to 500°.
2. Season the chicken with 1/2 tsp. each kosher salt and black pepper. Place the onion, celery and carrot in the bottom of a large Dutch oven and top with the chicken, skin side up.
3. Roast the chicken for 15 minutes, the reduce the oven temperature to 325° and continue roasting for another 30 minutes.
4. Move the pan to the stove top and remove the chicken. Over medium high heat, deglaze the pot with the white wine, stirring up any browned bits. Return the chicken to the pot, along with all remaining ingredients. Bring to a boil, then reduce to a simmer, cover, and cook until the chicken has poached, about 30 minutes more.
5. Remove the chicken to a plate and allow to cool until safe to handle while the stock continues to simmer. As the chicken cools, separate the meat from the skin and bones. Reserve the meat for another use and return the skin and bones to the simmering stock. Continue to cook for another 3 to 6 hours.
6. At the end of the cooking time remove all the solids to the trash and strain the stock into a large pot or container. Cool the stock for one hour, then chill in the refrigerator for another 24 to 48 hours, or until the fat solidifies on the top. Skim the fat and discard (or reserve for cream of chicken concentrate). Divide the stock into freezer containers for storage.
Yield: about 12 cup of stock and 4 – 6 cups of meat