Chicken Stock

Name: Chicken Stock
Ingredients: 5 pounds chicken parts; 2 large onions chopped; 2 medium carrots peeled, chopped; 2 large celery; 2 each garlic crushed; 1 bunch parsley leaves stems; 1 pinch thyme dried; 1 each bay leaves; 6 each peppercorns

9 ingredients

12 steps

Ingredients

5 pounds chicken parts
2 large onions chopped
2 medium carrots peeled, chopped
2 large celery
2 each garlic crushed
1 bunch parsley leaves stems
1 pinch thyme dried
1 each bay leaves
6 each peppercorns

Directions

1

Wash chicken parts well and place them in a large stockpot.
2

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
3

Lower the heat and add all of the remaining ingredients except the peppercorns.
4

Simmer, uncovered, for 3 hours.
5

Add water as needed to cover the ingredients and skim when necessary.
6

Add peppercorns for the last fifteen minutes of the simmering process.
7

Strain the inchsoup inch into a large bowl through a colander lined with a double layer of dampened cheesecloth.
8

Gently press the solids to extract all of the liquid possible.
9

Discard the solids and cool the liquid to room temperature.
10

Refrigerate until chilled and lift off the solid fat that forms at the surface.
11

Discard the fats.
12

Pour the stock into containers for storage, label and date.