Basic Chicken Stock

Name: Basic Chicken Stock
Ingredients: 6 whole cloves; 1 onion, peeled; 2 1/2 lbs (1 kg) chicken bones, backs, necks or wings; 1 carrot, chopped; 1 stalk celery, chopped; 4 sprigs fresh parsley; 1 bay leaf; 1/2 tsp (2 ml) dried thyme leaves; 8 cups (2 L) cold water (approx)

9 ingredients

16 steps

Ingredients

6 whole cloves
1 onion, peeled
2 1/2 lbs (1 kg) chicken bones, backs, necks or wings
1 carrot, chopped
1 stalk celery, chopped
4 sprigs fresh parsley
1 bay leaf
1/2 tsp (2 ml) dried thyme leaves
8 cups (2 L) cold water (approx)

Directions

1

Stick cloves in onion.
2

Place in large stainless steel saucepan, along with chicken bones, carrot, celery, parsley, bay leaf and thyme.
3

Add cold water to cover.
4

Bring to a boil.
5

Reduce heat; simmer, uncovered, for 1 to 1 1/2 hours, skimming any froth that rises to the surface.
6

Set fine mesh sieve over large container.
7

Ladle stock into sieve, leaving behind dregs.
8

Remove meat from bones and save for another use.
9

Discard bones, vegetables and bay leaf.
10

To freeze: Let stock cool.
11

Refrigerate.
12

Discard congealed fat on surface.
13

Ladle into freezer containers.
14

Seal, label and date.
15

Freeze for up to 4 months.
16

To serve: Thaw soup in microwave or in refrigerator overnight.