Chicken Stock

Name: Chicken Stock
Ingredients: 5 pounds chicken bones, rinsed well under cold water; 3 celery stalks, quartered; 2 medium carrots, quartered (2 1/2 cups); 1 large onion, coarsely chopped (2 1/2 cups); 1 large parsnip, peeled and coarsely chopped (1 1/2 cups); 1/4 cup fresh Italian parsley sprigs; 1 teaspoon fresh thyme leaves; 1 bay leaf; 10 whole black peppercorns

9 ingredients

3 steps

Ingredients

5 pounds chicken bones, rinsed well under cold water
3 celery stalks, quartered
2 medium carrots, quartered (2 1/2 cups)
1 large onion, coarsely chopped (2 1/2 cups)
1 large parsnip, peeled and coarsely chopped (1 1/2 cups)
1/4 cup fresh Italian parsley sprigs
1 teaspoon fresh thyme leaves
1 bay leaf
10 whole black peppercorns

Directions

1

Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat. Skim off the foam that rises to the surface. Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low.
2

Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container. (
3

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