Chicken Stock
8 ingredients
5 steps
Ingredients
- 4 to 5-1/2 lb. chicken parts,
- one meaty leftover chicken carcass
- 16 cups cold water,
- just enough to cover the chicken
- 1 onion, quartered
- 1 carrot, cut into lg. pieces
- 1 celery stalk, cut into lg. pieces
- 1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a piece of cheesecloth)
Directions
-
1Combine the chicken and water in a stockpot and bring to a slow simmer.
-
2Skim the stock often for scum in the first 30 minutes.
-
3Then add the veggies and bouquet garni and simmer, uncovered, for an additional 3 hours.
-
4Add cold water as it evaporates from the pot.
-
5Strain into fridge or freezer container and allow to cool before putting in the refrigerator or freezer.
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