Kate's Global Kitchen

by Kate Heyhoe


Basic Chicken Stock

From Kate Heyhoe's A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird (Capital Books, Fall 2003)

Makes about 2 quarts

In this stock version, a whole chicken is used. You may, after the first hour, remove the flavored meat from the carcass and reserve for another use, then return the carcass to the pot and continue cooking. Or, just leave the whole bird in and let everything simmer for the full time.

1 (4 to 5 pound) whole chicken, without giblets
1 tablespoon salt
2 medium onions, quartered
2 carrots, chopped
2 ribs celery, chopped
3 sprigs parsley
2 bay leaves
5 black peppercorns

1. Place all ingredients in a large pot. Fill with 3 quarts water or enough to cover the chicken. Bring the water almost to a boil over high heat. Reduce heat to low. Simmer partially covered 1 hour, skimming off any foam or scum that rises.

2. Remove the chicken and pick off the meat. Return the carcass to pot. Simmer uncovered another 1 to 1-1/2 hours. (Or, continue to simmer the whole bird, meat and all.)

3. When the stock is cool enough to work with, strain it through cheesecloth, discarding the carcass, herbs, and vegetables. Refrigerate covered for up to 3 days, or freeze for 6 months. Fat will congeal on the surface when cold, which actually helps preserve the stock; remove and discard it before use.

Variation: Chicken Stock from Bones & Pieces
Instead of a whole chicken, substitute 5 to 6 pounds chicken wings, backs, ribs, and other bony parts (including feet if you can find them). Simmer continuously for 2 hours.



Basic Chicken Stock from Kate Heyhoe's A Chicken in Every Pot

Professional Chicken Stock from the CIA


1/03/03     Around the World: Recipes 2002
1/10/03     The Essential Chicken Stock
1/17/03     Chicken in a Global Bowl: Broths & Soups
1/24/03     Food of Love: Schiavelli's Sicilian Connection
1/31/03     Chinatown Dining & New Year Feasts


Copyright © 2003, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

Arrow to Top

Modified March 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home