Chicken Stock
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
In a large stockpot, combine the onions, carrots, and celery
2
Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones
3
Add enough cold water to cover the chicken by 3 inches
4
Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently
5
Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary
6
Simmer, uncovered for 4 hours
7
Strain into a large bowl or storage containers
8
Cool the liquid to room temperature before refrigerating
9
(The fastest way to cool containers of stock is in an ice water bath in the sink
10
) Refrigerate for 2 or 3 days or freeze for up to 3 months
11
Remove any solidified fat that rises to the surface before using