chicken leg quarters, cut in half
carrot, peeled and cut into 2-inch pieces
1 small stalk
celery, cut into 2-inch pieces
small onion, root end trimmed, peeled and cut into eighths
garlic, crushed and peeled
- Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.
- Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.
- If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.
- Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to