Chicken Stock

Name: Chicken Stock
Ingredients: 5 pounds chicken bones: necks, backs, leg bones, and/or whole carcasses; 2 yellow onions, quartered; 2 small carrots, cut into 2-inch pieces; 2 ribs celery, cut into 2-inch pieces; 2 fresh dried bay leaves

5 ingredients

9 steps

Ingredients

5 pounds chicken bones: necks, backs, leg bones, and/or whole carcasses
2 yellow onions, quartered
2 small carrots, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
2 fresh dried bay leaves

Directions

1

Put the chicken bones in a large stockpot and add 4 quarts cold water.
2

Bring to a boil over high heat, skimming off any impurities as they rise to the top.
3

Just as the water comes to a boil, add the onions, carrots, celery, and bay leaves.
4

Reduce the heat and simmer gently for about 4 hours or until the stock has a nice, rich flavor.
5

Turn off the heat and let the simmering subside.
6

Pour the stock though a fine mesh strainer, discarding the solids.
7

Cool the stock to room temperature and then cover and refrigerate.
8

Remove any solidified fat from the top before using.
9

The stock will keep refrigerated for up to 3 days or can be frozen for up to 6 months.