ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Stock

Yield 2 quarts

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes