Chicken Stock

Name: Chicken Stock
Ingredients: 1 leek, white part and 1 inch green, carefully washed; 2 carrots; 2 stalks celery; 1 turnip; 1 onion, peeled; 2 doves garlic, peeled; 1/2 pound mushrooms; 2 fresh thyme sprigs or 1 teaspoon dried thyme; 2 bay leaves; 7 or 8 parsley stems; 1 tablespoon black peppercorns; 4 pounds chicken backs and necks or thighs and legs, rinsed

12 ingredients

7 steps

Ingredients

1 leek, white part and 1 inch green, carefully washed
2 carrots
2 stalks celery
1 turnip
1 onion, peeled
2 doves garlic, peeled
1/2 pound mushrooms
2 fresh thyme sprigs or 1 teaspoon dried thyme
2 bay leaves
7 or 8 parsley stems
1 tablespoon black peppercorns
4 pounds chicken backs and necks or thighs and legs, rinsed

Directions

1

Slice all the vegetables and put them, the seasonings, and the chicken parts in your largest stock pot.
2

Cover with 5 quarts (20 cups) cold water and bring to a boil.
3

Simmer, with lid ajar, skimming occasionally, for 4 to 6 hours.
4

Because reduction intensifies the flavor, do not salt the stock until you are ready to use it.
5

Strain the stock and let it cool.
6

Chill it until the fat on top solidifies.
7

Remove the fat, pour the stock into containers, and refrigerate or freeze it.