Chicken Stock

Name: Chicken Stock
Ingredients: 1 (3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded; 2 celery ribs, cut into 2-inch lengths; 2 carrots, quartered; 2 medium onions, unpeeled, trimmed and halved; 6 fresh parsley stems (no leaves); 2 (1/2-inch-thick) slices peeled fresh ginger; 8 whole peppercorns; 5 qt cold water

8 ingredients

4 steps

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, unpeeled, trimmed and halved
6 fresh parsley stems (no leaves)
2 (1/2-inch-thick) slices peeled fresh ginger
8 whole peppercorns
5 qt cold water

Directions

1

Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered.
2

Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
3

Remove chicken and reserve for another use.
4

Pour stock through a fine sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.