© John Kernick
Active Time
30 MIN
Total Time
8 HR 30 MIN
Yield
Serves : 3 quarts

“We use a lot of chicken stock in my house," says chef Hugh Acheson. "It is a beautiful thing when created from scratch, and who knew it would be so easy? Throw all of the ingredients in and walk away. It’s a culinary mic drop.” Slideshow: More Homemade Stock Recipes

How to Make It

Step 1    

In a large stockpot, combine 4 quarts of water with all of 
the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock 
as necessary. 


Step 2    

Strain the stock into a large bowl and season with salt; 
discard the solids. Let the stock cool, then refrigerate. Skim 
the fat from the surface before using. 


Make Ahead

The stock can 
be refrigerated for up to 5 days or frozen for up to 1 month.

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