Chicken Stock

Name: Chicken Stock
Ingredients: 5 to 6 pounds chicken parts, wings, backs, necks; 1 large yellow onion, quartered; 2 medium-size stalks celery, quartered with celery leaves; 2 medium-size carrots, quartered; 6 sprigs parsley; 2 bay leaves; 12 black peppercorns; 1 teaspoon each dried rosemary and thyme, crumbled (optional); 2 cloves garlic; 3 quarts water

10 ingredients

10 steps

Ingredients

5 to 6 pounds chicken parts, wings, backs, necks
1 large yellow onion, quartered
2 medium-size stalks celery, quartered with celery leaves
2 medium-size carrots, quartered
6 sprigs parsley
2 bay leaves
12 black peppercorns
1 teaspoon each dried rosemary and thyme, crumbled (optional)
2 cloves garlic
3 quarts water

Directions

1

In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water.
2

Bring to a boil over high heat, lower the heat, and partially cover.
3

Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.
4

When the stock has finished simmering, set aside to cool.
5

Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl.
6

Let cool slightly, cover, and refrigerate.
7

Discard the vegetables and other solids.
8

Refrigerate the stock until chilled, then skim off the fat.
9

The stock will keep, refrigerated, in a tightly covered container for up to 3 days.
10

The yield varies according to how long the stock has simmered.