How to Make Chicken Stock

Ingredients · for 2 (scales to your household)

• 4 lbs Chicken backs, wings, and/or legs $14.51
• 1 Yellow onion, chopped $0.60
• 1 tbsp Olive oil $0.18
• 2 quarts Boiling water $0.00
• 2 teaspoons Salt $0.10
• 2 Bay leaves $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Sauté the onion:
2. Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.
3. Cook the chicken and bring water to a boil:
4. Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
5. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
6. Add water, bring to boil then reduce to a simmer:
7. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes.
8. Strain stock:
9. Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps to remove the big pieces of bone with a slotted spoon first.)
10. Pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.
11. Method 3 comes from The Best Recipe cookbook by Cook's Illustrated. They got it from In Pursuit of Flavor, by Edna Lewis.

Per serving