Basic Chicken Stock

Name: Basic Chicken Stock
Ingredients: 4 -5 12 lbs bone-in chicken parts (or 1 4-5 1/2 pound roasting chicken, rinsed); 16 cups water; 1 large onion, coarsely chopped; 1 large carrot, coarsely chopped; 1 celery rib, coarsely chopped; 1 bouquet garni (Bouquet Garni)

6 ingredients

6 steps

Ingredients

4 -5 12 lbs bone-in chicken parts (or 1 4-5 1/2 pound roasting chicken, rinsed)
16 cups water
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
1 bouquet garni (Bouquet Garni)

Directions

1

Place chicken and water in stockpot, making sure water level covers chicken.
2

Bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).
3

Add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.
4

At the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.
5

Refrigerate, then remove fat before using, if desired (it should rise to the top).
6

You can freeze any you don't want to use right away at this point, or use immediately (I put my extra into ice-cube trays then into plastic bags once it has frozen).