Chicken Stock

Name: Chicken Stock
Ingredients: 4 pounds chicken carcasses and/or necks and backs; 1 tablespoon canola oil; 3 medium carrots, peeled and chopped; 2 cups chopped onion; 2 cups chopped celery; 1 1/2 teaspoons dried thyme; 8 peppercorns; 1 bay leaf

8 ingredients

12 steps

Ingredients

4 pounds chicken carcasses and/or necks and backs
1 tablespoon canola oil
3 medium carrots, peeled and chopped
2 cups chopped onion
2 cups chopped celery
1 1/2 teaspoons dried thyme
8 peppercorns
1 bay leaf

Directions

1

Rinse chicken bones and pieces.
2

Pat them dry and set aside.
3

Heat oil in a large stockpot over medium heat.
4

Add vegetables and cook, stirring frequently, for about 5 minutes, or until just softened.
5

Stir in chicken carcasses and/or pieces, thyme, peppercorns, and bay leaf.
6

When well combined, add 1 gallon of water.
7

Bring to a boil, then lower heat and simmer for about 3 hours, occasionally skimming off scum, or until liquid is reduced to 8 cups.
8

Strain through a fine sieve, pushing on solids to extract as much liquid as possible.
9

Discard solids.
10

Allow stock to cool slightly, spooning off fat as it rises to the surface.
11

Cover and refrigerate for up to 2 to 3 days, or freeze in small quantities, for ease of use, for up to 3 months.
12

Before using, spoon or scrape off any fat that has solidified on top.