Chicken Stock

Name: Chicken Stock
Ingredients: 4 pounds chicken backs; 1 gallon cold water; 6 white peppercorns; 1 bay leaf; 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces; 1 rib celery, cut across into 1-inch pieces; 1/2 onion, peeled and cut into 1-inch dice; 3 sprigs fresh Italian parsley

8 ingredients

10 steps

Ingredients

4 pounds chicken backs
1 gallon cold water
6 white peppercorns
1 bay leaf
1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
1 rib celery, cut across into 1-inch pieces
1/2 onion, peeled and cut into 1-inch dice
3 sprigs fresh Italian parsley

Directions

1

Trim the excess fat from the chicken backs and rinse them well under cold running water.
2

Place them in a large pot and cover with the gallon of water.
3

Place over high heat and add the remaining ingredients.
4

Bring to a boil, skimming off the impurities as they rise.
5

Adjust the heat so the liquid is at a steady simmer.
6

Cook for 3 hours.
7

Strain through a fine-mesh sieve.
8

Degrease the stock by ladling off the grease as it rises to the top.
9

If you have more than 2 quarts, place the stock in a clean pot and boil until it is reduced to 2 quarts.
10

Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.