No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Chicken Stock

  • Yield: 3 quarts

Ingredients

  • 4 pounds chicken parts, such as wings, backs, carcasses, and necks, rinsed in cool water
  • 2 cups coarsely chopped yellow onions
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 3 garlic cloves, smashed with the side of a heavy knife
  • 4 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano

Directions

  • Put all the ingredients in a stockpot. Add enough cold water to cover the bones by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours, occasionally skimming off the foam that forms on the surface.
  • Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover tightly and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

Recipe Details

Reviews