EFK Tested
Erickson Chicken Stock
A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.
- Prep
- 20 min
- Yield
- about 2 cups
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
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.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer where temperature matters
Food safety & storage
Cool stock rapidly after straining. Refrigerate promptly and use within a few days or freeze for longer storage.
Cook to an internal temperature of 165°F. Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗