{"id":666,"slug":"chicken-stock","title":"Chicken Stock","description":null,"ingredients_raw":["4 lb (2 kg) chicken carcasses","4 oz (125 g) onions, in medium dice","2 oz (60 g) carrots, in medium dice","2 oz (60 g) celery with leaves, in medium dice","2 oz (60 g) parsnips (optional), in medium dice","2 oz (60 g) leeks (optional), in medium dice","8 sprigs fresh or ¼ tsp dried thyme","8 sprigs parsley with stems","1 bay leaf","10 black peppercorns","2 whole garlic cloves, unpeeled and crushed","6 sprigs dill (optional)","½ tsp whole coriander (optional)","½ tsp fennel seeds (optional)","2 gallons water"],"ingredients_norm":["chicken carcass","onions in medium dice","carrots in medium dice","celery with leaves in medium dice","parsnips in medium dice","leeks in medium dice","fresh or tsp dried thyme","parsley with stem","bay leaf","black peppercorn","whole garlic clove","dill","whole coriander","fennel seed","water"],"steps":["Place the chicken carcasses in a stockpot, and cover with water.","Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.","Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.","At this point, there are two options:","Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.","Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.","Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions."],"categories":["Recipes for broth and stock","Recipes using chicken","Recipes using bay leaf","Recipes using bouquet garni","Recipes using carrot","Recipes using celery","Recipes using coriander","Recipes using fennel seed","Recipes using leek"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"1 ¼ gallons","difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Chicken_Stock","source_ref":"4507202","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Stock&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"9f9f76ac6982c3eefc37863dbe448f45f5ae7dfad6fcc2e845d64716d9462708","created_at":"2026-08-02T14:42:58Z","updated_at":"2026-08-02T14:42:58Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/chicken-stock"}