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).
- 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
- Combine all ingredients in a large stock pot (at least nine quarts).
- Add water to cover, about four quarts.
- Cover and over high heat, bring to a boil.
- Once the water boils, reduce the heat to low and let simmer, uncovered, for 1½ hours.
- Drain the stock. You can use the chicken for salads or soups, but discard the vegetables.
- Allow the stock to cool, then store in the refrigerator for a few days or for up to six months in the freezer.