Chicken Stock
- Ready In:
- 4hrs 10mins
- Ingredients:
- 6
- Yields:
-
3 quarts
ingredients
- 2838.0 ml water
- 1360.77 g 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)
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Chef Boy of Dees
Las Vegas, NV
My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"