Chicken Stock

Name: Chicken Stock
Ingredients: 6 pounds chicken bones, cut into 4- to 6-inch pieces (necks and backs are best); 2 cups white onion, peeled; 1 cup celery; 2 cups carrots, peeled; 1 large leek, rinsed; 4 quarts water; 2 sprigs fresh thyme; 8 to 12 peppercorns

8 ingredients

11 steps

Ingredients

6 pounds chicken bones, cut into 4- to 6-inch pieces (necks and backs are best)
2 cups white onion, peeled
1 cup celery
2 cups carrots, peeled
1 large leek, rinsed
4 quarts water
2 sprigs fresh thyme
8 to 12 peppercorns

Directions

1

Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
2

Place all of the ingredients in a large stockpot and set over high heat.
3

Bring to a boil, then reduce heat to maintain a slow simmer.
4

Do not let the stock boil.
5

Let the stock cook gently, uncovered, for 6 to 8 hours.
6

Check frequently and skim off any impurities that come to the surface.
7

Remove from the heat and strain twice through a fine-mesh strainer.
8

Place strained stock in a clean sauce pot and return to high heat to bring the stock to a boil.
9

Turn the heat down to maintain a light boil; reduce to 2 quarts.
10

Strain again.
11

Use immediately, or refrigerate for up to five days.