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How to Make Chicken Stock

How to Make Chicken Stock

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Chicken stock is one of those wonderful ingredients that you should always have on hand. If you take the time to make your own from leftover veggies and chicken parts, it will be far superior to anything store-bought and will enhance all of your recipes.

Some chefs keep bits of veggies and chicken – backbones, carrot, celery, onion, garlic and tomato ends – in the freezer until they have enough for stock, so nothing goes to waste. A good chicken stock takes some time, and it’s worth making a large batch that you can freeze or refrigerate so it’s always ready to go.

Here is the original video and detailed instructions: https://www.marthastewart.com/1094605/brown-chicken-stock


  • 5 lbs chicken parts with bones – backbones, wings, neck, legs etc.

  • 3 TB neutral oil

  • 2 celery stalks

  • 2 carrots

  • 2 onions

  • 1 TB tomato paste (optional)

  • peppercorns

  • 1 bay leaf

  • 1 cup red wine or water


  • A good brown chicken stock starts in the oven by roasting the chicken parts and veggies for around 40 minutes.
  • After transferring it to a pot and adding your liquid, it’s important to keep your stock simmering on the stovetop for around two hours, but not boiling.