Chicken/Poultry Stock

Name: Chicken/Poultry Stock
Ingredients: 5 pounds chicken backs including necks and bones; 1 large onions quartered; 4 large carrots washed and halved; 2 each bay leaves; 4 stalks celery leaves and all, halved; 18 cup parsley leaves about a small handful, stems are OK; 18 cup thyme sprigs about a small handful; 1/2 teaspoon black peppercorns about 10 or so, cracked or not; 2 cloves garlic peeled and mashed with the side of your knife; 2 gallons water cold

10 ingredients

9 steps

Ingredients

5 pounds chicken backs including necks and bones
1 large onions quartered
4 large carrots washed and halved
2 each bay leaves
4 stalks celery leaves and all, halved
18 cup parsley leaves about a small handful, stems are OK
18 cup thyme sprigs about a small handful
1/2 teaspoon black peppercorns about 10 or so, cracked or not
2 cloves garlic peeled and mashed with the side of your knife
2 gallons water cold

Directions

1

You can use any combination of chicken, turkey and even duck etc.
2

Combine all ingredients in a large stock pot and bring to a boil over medium heat.
3

In the first 10 to 15 minutes foam will begin to float to the top and should be removed by skimming with a large spoon or a fine mesh wire strainer.
4

Reduce to low heat and simmer covered for about 6 hours.
5

Continue to skim if necessary.
6

After about 6 hours of cooking remove from heat, cool in an ice water bath (unless you're using Pyrex, in which case you'll need to wait about 6 years for it to cool naturally.)
7

Once cool strain out the solids and place in the refrigerator until completely cool (usually overnight.)
8

The next day remove the fat, which will have solidified, and put the broth into airtight containers which can be stored in the fridge for about a week or frozen for about three months.
9

Before using the broth in your recipes I recommend bringing it to a brief boil.