Chicken Stock

Name: Chicken Stock
Ingredients: 10 pounds chicken necks, backs, and trimmings; 3 large carrots, unpeeled, very roughly chopped; 2 large onions, unpeeled, very roughly chopped; 2 heads garlic, loose outer skins removed, cut crosswise in half; 9 to 10 quarts cold water, or enough to cover

5 ingredients

6 steps

Ingredients

10 pounds chicken necks, backs, and trimmings
3 large carrots, unpeeled, very roughly chopped
2 large onions, unpeeled, very roughly chopped
2 heads garlic, loose outer skins removed, cut crosswise in half
9 to 10 quarts cold water, or enough to cover

Directions

1

Combine all the ingredients in a stockpot thats big enough to hold everything comfortably; the water should cover the bones and vegetables by 3 to 4 inches.
2

Bring to a boil over medium heat, skimming the surface as the foam rises to the top, then reduce the heat to low and simmer, uncovered, for at least 3 hours (4 is better).
3

Add water if the stock seems to be reducing too much, and skim occasionally.
4

Remove the pot from the heat, let it cool, then strain the stock through a finemesh sieve into one or more storage containers.
5

The stock will keep, covered, in the refrigerator for up to 4 days or frozen for up to 6 months.
6

Skim the fat off the top before proceeding with a recipe.