Chicken Stock

Oxmoor House
2 quarts


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1 (5- to 6-pound) stewing hen
2 quarts water
1 medium onion, quartered
1 stalk celery
1 1/2 teaspoons salt
1/2 teaspoon pepper


Remove neck and giblets from hen; place in a large stock pot. Rinse hen with cold water, and place in stock pot. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 2 hours, turning hen once after 1 hour. Remove from heat, and set aside to cool.

Strain stock into a bowl; discard neck and giblets. Cover and refrigerate stock. Reserve hen and vegetables for other uses. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Chicken Stock as a foundation for soups and stews.

Created date

February 2010