AZ's Ultimate Chicken Stock | Midwest Living

AZ's Ultimate Chicken Stock

AZ's Ultimate Chicken Stock

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  • Yield: 15 cups
  • Hands On 20 mins
  • Total Time 12 hrs to 24 hrs

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According to Minnesota TV host and food writer Andrew Zimmern, a good homemade stock is an essential building block of cooking that can transform the flavor of a dish.


  • 2 1/2 pounds chicken back, neck, rib and/or wing bones*
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 leek, greens trimmed and discarded, split and washed
  • 2 sprigs fresh parsley
  • 1/2 teaspoon whole black peppercorns
  • 1 fresh bay leaf
  • 1 clove garlic, smashed
  • 1 whole clove


  1. If all the bones are raw, Andrew likes to spread half on a sheet pan and roast at 350 degrees until browned, about 50 minutes. Meanwhile, place the remaining raw bones in a large colander in the sink. Rinse with cold water first, then with a kettle of boiling water.
  2. Place all the cooked and rinsed raw bones in a 3- or 4-gallon stock pot. Add 2 cups each chopped carrot, celery and onion; 1 split and rinsed leek; 1 bay leaf; 4 sprigs parsley; 2 smashed garlic cloves; 1 teaspoon peppercorns; and 2 whole cloves. Top with 2 gallons of water. (Andrew doesn't salt his stock. That way, you can control seasoning in each recipe where you use it.)
  3. Bring to a simmer. As soon as you see small bubbles rising, lower the heat so the liquid steeps quietly with no visible movement. (If you have a candy thermometer, use it to keep the stock's temperature at 200 degrees .) The longer it cooks, the richer the stock: You'll be in a very delicious place by 12 hours, but Andrew goes for a full 24! Plan to transfer the pot to a 200 degrees oven for that kind of long-haul simmering.
  4. Strain slowly through a cheesecloth-lined colander placed over a large bowl. Discard solids. Let cool for at least an hour. Skim the fat from the top. Cool completely in refrigerator. Andrew likes to freeze stock in 1-, 2- and 4-cup portions in zip-top bags for easy use in cooking.


  • *Prep tip Bones are the foundation of a full-bodied stock. So grab your freezer bags and get in the habit of saving the central cage left after carving a roast chicken or the scraps that remain after butchering a raw bird, such as the neck, back and wings. (You can also buy a package of chicken wings to use.) It's all very flexible. (Andrew likes a mix of raw and roasted bones, but stock is forgiving. Use what you have.) When you've built up a good stash in the freezer, pull out a pot to make stock!

Nutrition Facts

(AZ's Ultimate Chicken Stock)

chol. (mg) 12, calcium (mg) 4, Fat, total (g) 1, carb. (g) 1, vit. C (mg) 1, sat. fat (g) 0, vit. A (IU) 380, iron (mg) 0, Polyunsaturated fat (g) 0, Riboflavin (mg) 0, Monounsaturated fat (g) 0, Thiamin (mg) 0, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Niacin (mg) 1, pro. (g) 3, Cobalamin (Vit. B12) (µg) 0, sugar (g) 0, Folate (µg) 3, Potassium (mg) 53, cal. (kcal) 26, sodium (mg) 18

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