Chicken Stock
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 large
White Onion (quartered)1 tsp
Whole Black PeppercornsDirections:
1
Place the chicken and vegetables in a large stockpot over medium heat
2
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak
3
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil
4
Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done
5
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering
6
Carefully remove the chicken to a cutting board
7
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container
8
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids
9
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock
10
Cover and refrigerate for up to one week or freeze