Chicken Stock
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
41
Spice
35
Sweetness
51
Sourness
27
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water
2
Bring to a boil over high heat, lower the heat, and partially cover
3
Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface
4
When the stock has finished simmering, set aside to cool
5
Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl
6
Let cool slightly, cover, and refrigerate
7
Discard the vegetables and other solids
8
Refrigerate the stock until chilled, then skim off the fat
9
The stock will keep, refrigerated, in a tightly covered container for up to 3 days
10
The yield varies according to how long the stock has simmered