Taste the Air-Chilled Difference®

Chicken Stock

by , R.D., Hillis & Company, Lincoln, Nebraska

Made with bones rather than just meat, chicken stock is rich and nourishing, with a fuller flavor than that of broth. Freeze excess stock and use to create rich, flavorful piccata, risotto, soups and sauces, and dozens of other meals.

  • 1 roasted chicken carcass
  • 2 teaspoon sugar
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1 cup white wine
  • 4 carrots
  • 4 ribs celery
  • 1 yellow onion
  • 4 fresh bay leaves
  • 2 sprigs thyme
  • 6-10 peppercorns

Place carcass in soup pot. Cover with cold water. Add carrots, celery, onion, bay leaves, thyme, and peppercorns. Simmer for 4 to 6 hours. Adjust flavor with salt, pepper, and 1 teaspoon white vinegar as needed. Strain. Cool. Chill. Freeze if not eaten within two days.

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