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Recipe

Chicken Stock

  • Yield: 5 quarts

Ingredients

  • 4 pounds raw chicken bones, including the carcass and necks, rinsed in cool water
  • 8 quarts water
  • 2 cups coarsely chopped carrots
  • 1 1/2 cups coarsely chopped celery
  • 2 cups coarsely chopped yellow onions
  • 6 garlic cloves
  • 4 bay leaves
  • 2 teaspoons salt
  • 2 teaspoons black peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon

Directions

  • Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours.
  • Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month.