Chicken Stock

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READY IN: 4hrs 10mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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