chicken stock

How To Make chicken stock

• 1

  Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
• 2

  Bring to boil then turn heat down to medium low to maintain a gentle simmer.
• 3

  Skim the scum from the stock every half hour or so. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• 4

  Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
• 5

  Cool immediately in large cooler of ice or a sink full of ice water.
• 6

  Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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