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The California Table

California Cuisine with a Coastal Vibe

June 24, 2013 By Lisa Dearen 4 Comments

Chicken Stock

gluten-free-easy-chicken-stock

There are two things I love about this chicken stock recipe: it’s fast and you can use the chicken meat rather than discard it (think chicken salad sandwiches, chicken tortilla soup, or chicken curry and rice salad). Also, it tastes fantastic. So I guess that’s three things I love about this stock recipe.

I essentially followed the recipe from Gwyneth Paltrow’s new book, It’s All Good. This stock is part of what she calls an elimination diet. Instead, I’m going to use it in Parmesan risotto or maybe a seafood risotto, neither of which would qualify as elimination of anything. But, as Gwynnie herself says, “It’s all good.”

I found using a cast iron pot too heavy for this enterprise, so I searched online and found this great enamel pot which I’ve now used for chicken stock, fish stock, and huge pots of pasta for summer picnics. It’s from Crate & Barrel and you can find a similar one here (mine’s blue).

xoxolisa

Chicken Stock
 
Print
Prep time
10 mins
Cook time
90 mins
Total time
1 hour 40 mins
 
I love two things about this recipe: it's fast and since the chicken is essentially poached, you can use it in soups, salads, etc.
Ingredients
  • 1 whole 4-5 pound organic chicken, rinsed
  • 3 stalks celery, chopped in half
  • 2 small onions, quartered (no need to peel)
  • 1 cup baby carrots
  • 4-5 sprigs Italian parsley
  • 3-4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns
Instructions
  1. Combine all ingredients in a large stock pot (at least nine quarts).
  2. Add water to cover, about four quarts.
  3. Cover and over high heat, bring to a boil.
  4. Once the water boils, reduce the heat to low and let simmer, uncovered, for 1½ hours.
  5. Drain the stock. You can use the chicken for salads or soups, but discard the vegetables.
  6. Allow the stock to cool, then store in the refrigerator for a few days or for up to six months in the freezer.
Notes
Adapted from It's All Good.
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Filed Under: Soups & Chilis

Reader Interactions

Comments

  1. Brandon @ Kitchen Konfidence says

    June 25, 2013 at 7:14 AM

    Homemade chicken stock is the best!! I usually collect bones and carcasses in my freezer. I’ve made it a few times with whole chickens with great results as well.

    Reply
    • Lisa Dearen says

      June 25, 2013 at 2:27 PM

      Brandon – I collect the bones, too – another great way to make a dark stock…you can roast the bones first.

      Reply
  2. Merle says

    June 26, 2013 at 8:27 PM

    This looks great. I will have to try it. I always make turkey soup after Thanksgiving and it is so good.

    Reply

Trackbacks

  1. Parmesan & Pea Risotto | Whisk & Cleaver says:
    August 9, 2013 at 3:04 AM

    […] I’m almost embarrassed to say it’s the only way I’ll ever cook risotto again. Made with this homemade chicken stock recipe, it’s even better. As much as I love a good challenge, I love a good hot bowl of risotto with […]

    Reply

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