Chicken Stock

Name: Chicken Stock
Ingredients: 3 pounds chicken parts, including backs and necks, rinsed well in cold running water; 3 stalks celery, cut into medium dice; 1 clove garlic, halved; 2 carrots, cut into medium dice; 1 bay leaf; 1 teaspoon black peppercorns; 3 quarts water

7 ingredients

7 steps

Ingredients

3 pounds chicken parts, including backs and necks, rinsed well in cold running water
3 stalks celery, cut into medium dice
1 clove garlic, halved
2 carrots, cut into medium dice
1 bay leaf
1 teaspoon black peppercorns
3 quarts water

Directions

1

Place all the ingredients in a stockpot or large pot over high heat and bring to a boil, skimming the top.
2

Reduce the heat to medium and simmer 2 to 2 1/2 hours, skimming occasionally, until a good chicken flavor is achieved.
3

Strain through a fine strainer, pushing down on the solids to extract all the liquid, and skim any grease off the top.
4

Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup.
5

Refrigerate up to 1 week.
6

After 3 days, bring to a boil.
7

Then boil, skim, and cool every 2 days; or freeze.