Chicken Stock

Recipe by Jellyqueen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
  • Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
  • Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
  • Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
  • Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
  • Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
  • Chill the stock and remove the fat.
  • The stock may be frozen.
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