Chicken Stock

Name: Chicken Stock
Ingredients: 1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces; 2 celery ribs, cut into 2-inch lengths; 2 carrots, quartered; 2 medium onions, left unpeeled, trimmed, and halved; 6 fresh parsley stems (without leaves); 1 Turkish or 1/2 California bay leaf; 8 whole black peppercorns; 4 qt cold water; 1 1/2 teaspoons salt

9 ingredients

5 steps

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed, and halved
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
8 whole black peppercorns
4 qt cold water
1 1/2 teaspoons salt

Directions

1

Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth.
2

Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
3

Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids.
4

If using stock right away, skim off and discard any fat.
5

If not, cook stock completely, then chill, covered, and discard any solidified fat.