Chicken Stock
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
42
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Thyme Leaves (fresh)1
Bay LeafDirections:
1
Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat
2
Skim off the foam that rises to the surface
3
Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low
4
Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container
5
(The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using
6
) Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat
7
Skim off the foam that rises to the surface
8
Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low
9
Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container
10
(The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using)