Chicken Stock

by danapickell

Prep time: 0:10 Overall time: 3:10

Servings: 8 cups

INGREDIENTS

4 to 51/2 lb. chicken parts, or one meaty leftover chicken carcass
16 c. cold water, or just enough to cover the chicken
1 onion, quartered
1 carrot, cut into large pieces
1 celery stalk, cut into large pieces
1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a piece of cheesecloth)

INSTRUCTIONS

Combine the chicken and water in a stockpot and bring to a slow simmer. Skim the stock often for scum in the first 30 minutes. Then add the veggies and bouquet garni and simmer, uncovered, for an additional 3 hours. Add cold water as it evaporates from the pot. Strain into fridge or freezer container and allow to cool before putting in the refrigerator or freezer.

CHEF COMMENTS

This recipe can be just as easily made with a leftover turkey carcass.

Tagged: chickenstock, soups, stocks add tags

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