Prep 10 mins
Cook 4 hrs
- 3 quarts water
- 3 lbs chicken necks, backs and wings
- 1 large carrot, trimmed,halved
- 1 celery rib, halved
- 1 large onion, sliced
- bouquet garni (1 sprig parsley, 1 bay leaf, 1/4 teaspoon dried thyme, and 3 peppercorns, all tied in cheesecloth)
- Heat all ingredients in a large stockpot to boiling.
- Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
- Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
- Cool stock to room temperature; refrigerate, covered, until cold.
- Remove and discard fat from surface.
- Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.
This was great. The instructions were very clear and easy to follow. I used a chicken carcass from a roasted chicken and the stock turned out beautifully. I made it in to some to-die-for chicken stew and this stock made all the difference.
This was great. I added 2 cloves of garlic and put everything in my crockpot and cooked it on high for about 10 hrs. Skimmed the fat off this morning after refrigerating overnight. I think that is a great method to get almost all the fat off. Will use it today for Chicken Gumbo. Thanks for a great recipe.
I happened to be making stock and looked on Zaar on a lark, and here's pretty much the same recipe I'm using! I'm using only necksand dried celery leaves as no celery. Otherwise, it's pretty much the same. Leaving mom and dad with quite a few frozen containers of stock to be used for soups, as canned broth not available here. Do remember to skim the surface, as that keeps the stock from being cloudy.