Chicken Stock

A chicken stock used in a variety of soups

• Ready In: 2 hrs 5 mins
• Yields: 3 quarts

Ingredients

• 4  fresh flat-leaf parsley sprigs
• 1  fresh thyme sprig
• 1  bay leaf
• 6  lbs chicken necks, and backs
• 3  celery ribs
• 3  carrots, peeled
• 2  onions, root ends cut off, cut into halves
• 2  leeks, white and light green parts only, cleaned and sliced

Directions

1. Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
2. Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot. Add enough water to just cover the ingredients (about 14 cups). Slowly bring to a boil over medium heat. Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface. Taste and adjust to seasoning.
3. Strain the stock into a bowl through a colander or strainer lined with cheesecloth. Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
4. Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.