Chicken Stock
- Ready In:
- 6hrs 20mins
- Ingredients:
- 8
- Yields:
-
7 cups
ingredients
directions
- Place the chicken in a large pot over high heat.
- Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot.
- Leave water in pot.
- Cool chicken.
- Remove skin and bones from meat.
- Return bones and skin to pot.
- Add onions, carrots, celery, bay leaf, ginger, and salt.
- Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed.
- After stock has been defatted, use or freeze immediately.
- I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA