Simplest Stock

Simplest Stock
Yield: about 16 cups Prep 10 mins Cool 1 hr Cook 1 hr


  • 1 chicken carcass
  • 1 tablespoon kosher salt
  • 5 - 10 peppercorns, optional
  • 1/2 onion, optional
  • 1 carrot, optional
  • 1 rib celery, optional
  • 3 - 4 thyme or rosemary sprigs, optional

Make It

1. Place the chicken carcass in a large pot with salt and remaining optional ingredients. Fill the pot with water until the bones are covered by at least 2 inches. Bring water to boiling, reduce heat, and simmer, partially covered, for 1 hour.

2. Remove from heat. Cool slightly. Strain and discard solids. Transfer stock to airtight containers and store, covered, in the refrigerator up to 3 days or freeze for longer storage. Lift off any fat from the top after chilling.

Nutrition Facts

Amount Per Serving: cal. (kcal): 4, chol. (mg): 1, Niacin (mg): , sodium (mg): 370, Potassium (mg): 6, calcium (mg): 10, Percent Daily Values are based on a 2,000 calorie diet.