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Erickson Chicken Stock
A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.
Ingredients
3 to 4 lb chicken backs, wings, bones, or roasted carcasses
1 large onion, quartered
2 carrots, cut in chunks
2 celery ribs, cut in chunks
4 garlic cloves, smashed
2 bay leaves
8 black peppercorns
8 to 10 cups cold water
Directions
1. Add chicken, vegetables, garlic, bay leaves, peppercorns, and water to a stockpot.
2. Bring just to a gentle simmer; do not aggressively boil. Skim foam as needed.
3. Simmer 3 to 4 hours.
4. Strain, cool rapidly, and refrigerate. Remove hardened fat if desired. Freeze portions for longer storage.
1. Add chicken, vegetables, garlic, bay leaves, peppercorns, and water to a stockpot.
2. Bring just to a gentle simmer; do not aggressively boil. Skim foam as needed.
3. Simmer 3 to 4 hours.
4. Strain, cool rapidly, and refrigerate. Remove hardened fat if desired. Freeze portions for longer storage.
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