Chicken Stock
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
39
Sourness
53
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3630 g
Raw2 large
Onion (peeled and chopped)2 tbsps
Dried Thyme3 cloves
Garlic (peeled and crushed)Directions:
1
Wash the chicken bones in cold water
2
Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes
3
Then place the rest of the ingredients into the pot and return to a boil
4
Reduce to a simmer and continue to cook 4 hours
5
Skim any foam as it collects on top since this contains impurities that will cloud your stock
6
Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth
7
Continue to cool the stock as quickly as possible in a cold water bath
8
After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top
9
Refrigerate promptly