Martha Stewarts Homemade Chicken Stock - BigOven 137389
Martha Stewarts Homemade Chicken Stock

Martha Stewarts Homemade Chicken Stock

Ready in 1 hour
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Martha Stewarts Homemade Chicken Stock"

Share it:

Try this Martha Stewarts Homemade Chicken Stock recipe, or contribute your own. "Corn" and "Stewart" are two tags used to describe Martha Stewarts Homemade Chicken Stock.

"Made this from my 'brine roasted chicken' success. It's wonderful and easy! The secret is to have a great chicken to use. This made a great base for chicken noodle soup; my husband called it the best ever! "

- gdickens3

Ingredients

Are you making this? 
2 Bay Leaves
6 sprigs fresh Italian parsley
1 lg Onion
12 Whole black peppercorns
2 stalks Celery
1/2 ts Dried thyme
1 lg Carrot
2 lg leeks; or 4 small
5 lb Chicken bones

Original recipe makes 1

Servings  

Preparation

Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by skimming with a ladle. (Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.) Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Makes 1 1/2 quarts. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meat for chicken salad or croquettes. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 quarts" Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 13g Protein; 44g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Calories Per Serving: 416 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Martha Stewarts Homemade Chicken Stock

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Very tasty stock .. I made this from the Brined Roast Chicken and froze the stock into batches. First batch was for chicken noodle soup. It was superb!
gdickens3 2 years ago
Made this from my 'brine roasted chicken' success. It's wonderful and easy! The secret is to have a great chicken to use. This made a great base for chicken noodle soup; my husband called it the best ever!
gdickens3 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free