Chicken Stock

Name: Chicken Stock
Ingredients: 1 (4-pound) whole chicken; 3 cups coarsely chopped celery; 1 1/2 cups chopped carrot; 2 large onions, peeled and halved (about 1 1/2 pounds); 3 1/2 quarts water

5 ingredients

3 steps

Ingredients

1 (4-pound) whole chicken
3 cups coarsely chopped celery
1 1/2 cups chopped carrot
2 large onions, peeled and halved (about 1 1/2 pounds)
3 1/2 quarts water

Directions

1

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add celery and remaining ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids.
2

Remove chicken from pot; cool. Remove chicken breast meat from bones; reserve for another use. Return chicken to pot; bring to a boil. Reduce heat, and simmer an additional 2 hours, skimming surface occasionally.
3

Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 5 days or freeze for up to 3 months.