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the culinary cure recipe for chicken soup and stock
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Chicken Stock Master Recipe

Ingredients

  • 2 chicken carcasses left over from roast chicken broken into pieces
  • 1 1/2 gallons filtered water
  • 2 carrots peeled and sliced
  • 2 stalks celery and their greens chopped
  • 1 large onion chopped
  • 3 cloves garlic smashed
  • 1 large leek sliced in half rinsed and chopped
  • 1 tsp. whole black peppercorns
  • 1 Tbsp. Kosher salt
  • 2 bay leaves
  • 1/2 tsp. Dried thyme
  • 1/2 cup chopped parsley and stems

Instructions

  1. Place the chicken carcasses in a large stock pot and cover with the water.
  2. Bring to a boil and reduce to a simmer.
  3. Add all other ingredients and simmer for 4-6 hours.
  4. Let fully cool and strain.
  5. Stocks keeps for a week covered in the refrigerator, or for 4 months in the freezer.

Recipe Notes

Recipe can be cut in half and made with a single chicken carcass.