Eating Well's Rich Chicken Stock

Submitted by Sheynath

"From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it."

 

• Ready In: 6hrs 15mins
• Ingredients: 5
• Yields: 8 cups
• Serves: 8

ingredients

• 3 lbs chicken bones, cut into 3 inch pieces
• 1⁄2 lb veal bone, cut into 3 inch pieces
• 1 medium onion, peeled and quartered
• 1 stalk celery, cut into 2 inch lengths
• 1 carrot, cut into 2 inch lengths

directions

1. Trim chicken bones of any skin or fat.
2. Place all ingredients into a large stockpot along with 8 cups cold water.
3. Bring to a boil, then reduce heat and simmer, partially covered for 6 hours. Add water as needed during cooking to keep bones covered.
4. Strain stock though a fine sieve. Discard solids.
5. Chill stock, then remove hardened fat and discard.
6. Keeps in the refrigerator for 2 days, freezes for up to six months.