Chicken Stock

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Chicken Stock
Servings
Ingredients
  • 4 lbs chicken backs, wings, and/or legs hacked with a cleaver into 2-inch pieces. You can ask our butchers to prepare the chicken pieces this way
  • 1 large yellow onion chopped
  • olive oil
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 tablespoons white vinegar or lemon juice
Servings
Ingredients
  • 4 lbs chicken backs, wings, and/or legs hacked with a cleaver into 2-inch pieces. You can ask our butchers to prepare the chicken pieces this way
  • 1 large yellow onion chopped
  • olive oil
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 tablespoons white vinegar or lemon juice
Instructions
  1. Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.
  2. Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
  3. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves and lemon juice or vinegar. Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes.
  4. Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps to remove the big pieces of bone with a slotted spoon first.) Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.
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