Chicken Stock

Name: Chicken Stock
Ingredients: 3 quarts (about 3 pounds) chicken parts; 2 medium carrots (do not peel), cut into 2-inch chunks; 1 large yellow onion (do not peel), cut in half; 1 large rib celery, with leaves, cut into 2-inch chunks; 1 teaspoon black peppercorns; 1 bay leaf; 6 sprigs fresh parsley

7 ingredients

7 steps

Ingredients

3 quarts (about 3 pounds) chicken parts
2 medium carrots (do not peel), cut into 2-inch chunks
1 large yellow onion (do not peel), cut in half
1 large rib celery, with leaves, cut into 2-inch chunks
1 teaspoon black peppercorns
1 bay leaf
6 sprigs fresh parsley

Directions

1

Put the chicken parts in an 8-quart stockpot, and add cold water to cover, leaving 2 inches of space at the top of the pot.
2

Bring to a boil over medium-high heat; then reduce the heat so that the liquid simmers steadily.
3

Using a large spoon or soup skimmer, skim off the brown foam that rises to the top.
4

After 5 minutes or so, the foam will become white, and no more skimming will be necessary.
5

Add all the remaining ingredients.
6

Partially cover the pot and adjust the heat so that the stock barely simmers.
7

Cook the stock for at least 2 but preferably 4 hours, adding water, if necessary, to keep the bones covered.