Cakebread Cellars Chicken Stock

Name: Cakebread Cellars Chicken Stock
Yield: makes about 2 quarts stock
Ingredients: 6 pounds chicken backs or wings, or a combination; 2 yellow onions, coarsely chopped; 2 carrots, chopped; 1 celery rib, chopped; 4 cloves garlic, smashed; 3 sprigs flat-leaf parsley; 2 sprigs fresh thyme; 1 bay leaf; 4 black peppercorns

December 22, 2011

We always keep chicken stock in the freezer because it is the foundation of so many of our soups, stews, and sauces. Making stock is an enjoyable project for a rainy day, and the results surpass anything you can buy. Homemade stock tastes fresh and lively compared to canned broth, which typically relies on dehydrated vegetables and seasonings. Brian doesn’t salt his chicken stock but you can add salt to taste if you like.

Recipe notes

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