Basic Chicken Stock

Every home cook needs to know how to prepare a basic chicken stock. After all, this recipe serves a number of purposes in cooking, whether it’s to prepare a soup, as a braising liquid, to cook grains in…the possibilities are endless. Our Basic Chicken Stock recipe is easy to make, featuring seven staple ingredients commonly found in any pantry.

Whether you choose to use your enamel-on-steel Stockpot or Round Dutch Oven, the choice is yours. These versatile pieces of cookware are designed to boil ingredients to perfection, allowing the chicken thighs to gradually infuse their flavours throughout every layer of the chicken stock. The beauty of this recipe is that it can be prepared in large batches before being stored for up to three months or frozen for even longer.

Our Basic Chicken Stock is a staple recipe who’s versatility will be seen as you navigate through everyday cooking. Requiring three simple steps, this recipe is a great way to meal prep ahead. Our Basic Chicken Stock accommodates larger portions and takes less than an hour to prepare. Be sure to grab all the ingredients below and follow the steps to master this age-old classic.

Combine all ingredients with 3 quarts cold water in a stockpot. Bring to a boil. Reduce heat and let simmer, skimming the surface occasionally until the stock is reduced by one third.

Strain stock through a fine-mesh sieve into a large bowl. Discard solids.

Can be made 3 days ahead, or frozen in ice cube trays up to 3 months