Chicken Stock
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 tsps
SaltDirections:
1
Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth
2
Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours
3
Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids
4
If using stock right away, skim off and discard any fat
5
If not, cool stock completely, uncovered, then chill, covered, and discard any solidified fat
6
Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth
7
Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours
8
Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids
9
If using stock right away, skim off and discard any fat
10
If not, cool stock completely, uncovered, then chill, covered, and discard any solidified fat