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Chicken Stock

Easy to make and much better than store-bought or bullion cubes...and a lot less sodium.



Place chicken, onion, carrot, bay leaf, thyme into water. Bring to boil then simmer for an hour, covered. Add celery, parsley and simmer for 1/2 hour. Remove from heat. Strain. Put in refrigerator and skim fat off top when cool.

Doug's Notes

I freeze the stock in 1 cup containers (left-over butter containers). I use a coffee filter to strain or cheesecloth. First I pour the mixture through a big strainer to remove the large pieces. The chicken pieces can be used for another recipe (I make chicken noodle soup). Then I pour the liquid through a filter.

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