Chicken Stock

Name: Chicken Stock
Ingredients: 4 pounds chicken necks, backs, and wings or chicken parts, skinned, fat trimmed, and rinsed; 2 medium onions, peeled, and quartered; 2 small carrots, peeled and cut into 2-inch pieces; 1 stalk celery, trimmed and cut into 2-inch pieces; 1 medium leek, trimmed, split lengthwise, and washed; 1 head garlic, split in half crosswise; 1 bay leaf; 5 sprigs fresh flat-leaf parsley; 1 teaspoon white peppercorns

9 ingredients

8 steps

Ingredients

4 pounds chicken necks, backs, and wings or chicken parts, skinned, fat trimmed, and rinsed
2 medium onions, peeled, and quartered
2 small carrots, peeled and cut into 2-inch pieces
1 stalk celery, trimmed and cut into 2-inch pieces
1 medium leek, trimmed, split lengthwise, and washed
1 head garlic, split in half crosswise
1 bay leaf
5 sprigs fresh flat-leaf parsley
1 teaspoon white peppercorns

Directions

1

Put the chicken and 7 quarts cold water in a tall stockpot and bring to a boil.
2

Add 3 quarts more cold water (it should be very cold) and bring to a boil; skim off any fat that rises to the top.
3

Lower the heat so that the water simmers, and simmerskimming regularlyfor 10 minutes.
4

Add the remaining ingredients to the pot and simmer for 3 hours, continuing to skim so that the stock will be clear.
5

Strain the stock through a colander.
6

Allow the solids to drain for a few minutes before discarding them, then strain the stock through a chinois or fine-mesh sieve.
7

Let cool to room temperature, then cover tightly and refrigerate.
8

(The stock can be kept tightly covered in the refrigerator for up to 4 days or frozen for up to 1 month.)