Chicken Stock

Name: Chicken Stock
Ingredients: 16 1/2 cups cold water; 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, plus neck and giblets (except liver); 2 onions, left unpeeled, halved; 2 whole cloves; 4 garlic cloves, left unpeeled; 1 celery rib, halved; 2 carrots, halved; 1 teaspoon salt; 6 long fresh flat-leaf parsley sprigs; 8 whole black peppercorns; 1/2 teaspoon dried thyme, crumbled; 1 Turkish or 1/2 California bay leaf

12 ingredients

6 steps

Ingredients

16 1/2 cups cold water
1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, plus neck and giblets (except liver)
2 onions, left unpeeled, halved
2 whole cloves
4 garlic cloves, left unpeeled
1 celery rib, halved
2 carrots, halved
1 teaspoon salt
6 long fresh flat-leaf parsley sprigs
8 whole black peppercorns
1/2 teaspoon dried thyme, crumbled
1 Turkish or 1/2 California bay leaf

Directions

1

Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth.
2

Add remaining 1/2 cup cold water and bring to a simmer, skimming froth.
3

Add remaining ingredients and simmer stock, uncovered, skimming froth, 3 hours.
4

Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
5

If using stock right away, skim off and discard any fat.
6

If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.