Chicken Broth / Stock

This page is for 4 large Chicken Leg Quarters weighing 4 pounds total. If you have more but smaller Leg Quarters, add time, because small ones take just about the same amount of prep time as large ones.

Prep Options

1. For Chicken Broth and cooked Chicken Meat. This will yield the strongest Broth. Prep time about 4 minutes to separate legs from thighs for good packing in the pot. You will need to figure about 20 minutes to cool and remove Meat. Fish out the joints at about 40 minutes. Return Skin, Bones, and Fat into the pot.
2. For Chicken Broth and Raw Chicken Meat, bone-in. This option provides the least strong broth, but stronger if the skins are stripped and added to the pot. Prep time will be about 12 minutes.
3. For Chicken Broth and Raw Chicken Meat, skinless and boneless. This takes the most time but yields broth almost as strong as Option #1. Prep time will be about 34 minutes, 22 minutes if just the thighs are processed and the legs alowed to cook meat-on as in Option #1.
4. IF Making Stock, which includes Vegetables (see list). This can be done with any of the Broth Options above and the amount of Stock will be greater than for the Broth - just add a couple cups more water. Feel free to vary the Vegies according to taste and availability. Preparing Vegies will add about 20 minutes to your prep time, but it can be done while the Broth simmers. Peel GARLIC and crush lightly. Chop all VEGETABLES medium. Include Celery ends and leaves. Mix all Stock Items. Add Vegies mix to the pot with 45 minutes to go in the simmering stage.

1. Select a suitable covered pan. It should have room so top of Water can be about twice the hight as the Chicken Pieces - more if making Stock.
2. Place Chicken Pieces, including all skin, bones and fat (some flavors in the fat are water soluable). Add enough water so it covers the Chicken by at least the hight of the Chicken parts. Bring to a boil, then set to a medium simmer for about 3 hours. Add Water as needed to maintain the liquid level.
3. IF making Stock, with 45 minutes to go, stir Vegie mix into the pot. Bring back to a boil and simmer for 45 minutes.
4. Strain through a fine strainer, retaining the liquid. Press the solids to remove all liquid, then discard them.
5. Let settle, then remove all Fat using your Gravy Separator.

1. Have heatproof Jars ready, with sufficient total capacity to hold all the Broth / Stock. The jars should be quite full when sealed. Preferably these should have dimpled lids so it's easy to see whether or not they are sealed.
2. Bring the cleaned Broth / Stock to a boil in a clean pot. Let sit a couple minutes, then pour into the jars - they should be nearly full. Screw down the lids tightly and set aside to cool.
3. Check lids. Dimples should be snapped down. If non-dimple lids are used, they should be tight with no spring when pressed. If any didn't seal, bring back to a boil and re-jar, perhaps with a different lid.
4. When cold, store the jars in the refrigerator until needed. If long storage is not needed, if the Broth was at a full boil and jars are tightly sealed, you can leave them at a cool room temperature for a few days.

1. Given the water to chicken ratio of this recipe, it produces a rather strong Broth / Stock. This is good for storage, but for most recipes, particularly soups with a lot of other stuff in them, you will want to dilute it with cold water - for Option #2 and #3, up to 1 to 1 Broth to Water.