Chicken Stock Plus a Stock of Chicken

Recipe by Pierre Dance
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
YIELD: 20 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Open bag of chicken, empty contents into large stock pot.
  • Wrap herbs in cheese cloth, tie with cotton string.
  • Add all other ingredients.
  • Cover with water by 2 inches.
  • cover pot, bring to a boil.
  • Reduce heat to simmer.
  • Simmer for 4 hours.
  • Turn off heat.
  • Use tongs to remove chicken one piece at a time.
  • Remove skin and fat, discard.
  • Remove meat, set aside, discard bones.
  • Discard Bouquet Garni when you find it.
  • When you've picked out all you can with the tongs, pour remaining contents through a colander.
  • Save the good stuff, discard the rest.
  • Shred chicken and place 2 cups at a time in sandwich size zip lock bags, freeze.
  • scour the pot clean and return the stock.
  • Let cool then chill over night.
  • Next morning remove congealed fat with a spatula.
  • Reduce or not as you see fit.
  • Place 2 cups at a time in sandwich sized zip lock bags, freeze.
  • Supposed to keep for 3 months, I've never kept any that long.
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