Chicken Stock

Name: Chicken Stock
Ingredients: 15 black peppercorns; 12 fresh parsley sprigs; 10 fresh thyme sprigs; 8 pounds chicken backs, necks, or wings; 5 carrots, chopped; 5 celery stalks, chopped; 4 bay leaves; 3 large onions, chopped; 5 quarts cold water

9 ingredients

1 steps

Ingredients

15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
8 pounds chicken backs, necks, or wings
5 carrots, chopped
5 celery stalks, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water

Directions

1

Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.

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