Chicken Stock

Name: Chicken Stock
Ingredients: 1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces; 2 celery ribs, cut into 2-inch lengths; 2 carrots, quartered; 2 medium onions, left unpeeled, trimmed and halved; 6 fresh parsley stems (without leaves); 1 bay leaf (not California); 8 black peppercorns; 4 qt cold water; 1 1/2 teaspoons salt

9 ingredients

5 steps

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed and halved
6 fresh parsley stems (without leaves)
1 bay leaf (not California)
8 black peppercorns
4 qt cold water
1 1/2 teaspoons salt

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-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.
5

Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.