Chicken Stock

Name: Chicken Stock
Ingredients: Bones from 2 chickens, chopped into pieces; 1 small carrot, peeled, trimmed, and cut into 1-inch slices; 1 small onion, peeled, trimmed, and quartered; 1 small celery stalk, trimmed, and cut into 1-inch slices; Stems from 1 bunch parsley; 3 to 4 green leek leaves, sliced (optional); 1 sprig fresh thyme; 1 bay leaf; 1 teaspoon whole white peppercorns; Mushroom scraps (optional); Tomato scraps (optional); 4 quarts water, approximately

12 ingredients

5 steps

Ingredients

Bones from 2 chickens, chopped into pieces
1 small carrot, peeled, trimmed, and cut into 1-inch slices
1 small onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
Stems from 1 bunch parsley
3 to 4 green leek leaves, sliced (optional)
1 sprig fresh thyme
1 bay leaf
1 teaspoon whole white peppercorns
Mushroom scraps (optional)
Tomato scraps (optional)
4 quarts water, approximately

Directions

1

In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water.
2

Add water to cover by 2 inches, bring to a boil and reduce the heat.
3

Simmer uncovered for 2 to 3 hours, skimming as necessary.
4

Strain through a fine-mesh strainer into a clean bowl and cool.
5

Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.