Mark Bittman

Chicken Stock

Preparation info
  • Makes about

    6 cups

    • Difficulty

      Complex

    • Ready in

      1 hr 15

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Easy to make—you can use a slow cooker and cook for about 6 hours—but, ironically, so easy to consume. When you make it, you’ll find uses for it, and it will be time to make it again. You can always use canned stock or water, but there is nothing like real stock.

Ingredients

  • 1 medium onion
  • 2 pounds chicken, preferably wings, thighs, and legs</

Method

  1. Combine all the ingredients in a large saucepan with 6 cups water and turn the heat to high. Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly. Cook, skimming any foam that accumulates, for at least 1 hour (more than 2 hours is counterproductive).
  2. Cool slightly, then strain. Refrigerate (you can skim off fat after the sto