Chicken Stock by danapickell

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TIMES

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

SERVINGS

8 cups scale / convert

INGREDIENTS

4 to 5-1/2 lb. chicken parts, or one meaty leftover chicken carcass
16 cups cold water, or just enough to cover the chicken
1 onion, quartered
1 carrot, cut into lg. pieces
1 celery stalk, cut into lg. 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.

TAGS

chickenstock, soups, stocks add tags