Homemade Chicken Stock

All ingredients ready for the heat

In order to make my Homemade Chicken Noodle Soup, you will need to make some homemade chicken stock.

Here is Tyler Florence’s recipe for homemade chicken stock that I used.  It is exceptional.  Tyler claims that his secret signature ingredient in this recipe is the turnip.  I am a believer.  🙂

From start to finish, this recipe will take approximately 2 hours.


Click on the Photo to see my recipe for Homemade Chicken Noodle Soup!

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns


Place the chicken and vegetables in a large stockpot over medium heat.
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board.
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

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One Response to Homemade Chicken Stock

  1. Pingback: Homemade Chicken Noodle Soup | Cooking by the Water

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