Thursday, October 16, 2014

Basic Golden Rich Chicken Stock

Recipe courtesy of Jamesport Chef Peter Berley; to learn more, visit

Makes 3 quarts

5-6 pounds chicken:  backs, necks, and feet
2 medium onion chopped,
1 large carrot, chopped
1 stalk celery chopped, with leaves
several thyme sprigs, handful of parsley and a bay leaf
4-5 quarts water

1.  Put the vegetables and herbs in the bottom of a 10-12 quart pot.  Place the chicken parts on top and add enough cold water to just cover the chicken.

2.  Cook over medium-high heat until the water begins to simmer. Reduce the heat and simmer gently, skim the scum during the first 30 minutes, then cook undisturbed AT A GENTLE SIMMER for 21/2-3 hours, the stock should never boil.

3.  Strain the stock, cool uncovered, then refrigerate for up to 3 days, or freeze for 3 months.


Chicken fat from pastured birds is loaded with flavor and nutrients. After the stock has cooled, refrigerate it uncovered until the fat hardens.  Cover the stock. If you leave the fat on your stock it will stay fresh in the frig for up to 2 weeks if left undisturbed. Or skim it off and use it as a healthy cooking fat or spread for bread. I find it best to remove the fat before freezing it.


 The bird’s feet possess the greatest concentration of gelatin - so good for your hair teeth and nails. Stock made with them will be awesomely thick so your soups and stews will be richer and far more yummy!