Chicken Stock
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Combine all ingredients and 3 quarts cold water in a large stockpot
2
Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours
3
Strain stock through a fine-mesh sieve into a large bowl; discard solids
4
DO AHEAD: Stock can be made 3 days ahead
5
Let cool completely, then cover and chill, or freeze for up to 3 months
6
Combine all ingredients and 3 quarts cold water in a large stockpot
7
Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours
8
Strain stock through a fine-mesh sieve into a large bowl; discard solids
9
DO AHEAD: Stock can be made 3 days ahead
10
Let cool completely, then cover and chill, or freeze for up to 3 months