10 cups (serving size: 1 cup)

White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.

How to Make It

Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.

Ratings & Reviews

Marcianno's Review

March 09, 2010
Good base for any soup, I believe I made a half batch, and we will be whipping up various soup recipes over the next few days. Tonight's recipe was Chipotle Chicken Fajita Soup. Yumma-licious.