Chicken Stock

By Patrick Johnson
@pwjohnso

Sure we have all resorted to the store bought stocks in a pinch but homemade stocks require only a little effort and add a tremendous boost to your soups and sauces. Give a try.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Yields about 5 quarts

Prep:

30 Min

Cook:

6 Hr

Method:

Stove Top

Ingredients

4 lb: chicken carcasses, including necks and backs
1 large: yellow onion, quartered
4 large: carrots, peeled and cut in half
4 large: celery ribs, cut in half
1: leek, white part only, cut in half lengthwise
10 sprig(s): fresh thyme
10 sprig(s): fresh parsley with stems
2: bay leaves
10: black peppercorns
3 clove: garlic, peeled and smashed
2 gal: cold water

How to Make Chicken Stock

Step-by-Step

1Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
2Bring to boil then turn heat down to medium low to maintain a gentle simmer.
3Skim 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.
4Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
5Cool immediately in large cooler of ice or a sink full of ice water.
6Place 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.