Chicken Stock

Ingredients

  • 2 pounds chicken bones, backs, necks, and/or wings
  • 10 cups water
  • 2 carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1 leek, light-green and dark-green parts
  • 1 yellow onion, quartered
  • 1/2 bulb celery root, trimmed and cut into chunks
  • 6 sprigs parsley
  • 6 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns

Instructions

  1. Combine chicken and water in a large pot.
  2. Bring to a boil.
  3. Skim scum from the surface of the liquid.
  4. Add vegetables, herbs, and spices.
  5. Reduce to a gentle simmer.
  6. Keep skimming surface of liquid while mixture simmers.
  7. Cook, uncovered, for at least 1 hour 15 minutes (longer to get more flavor – 3 hours).
  8. Once stock has cooled slightly, remove all the meat and vegetables and discard.
  9. Pour stock through a sieve lined with cheesecloth.
  10. Use immediately or, if desired, refrigerate overnight and skim any fat from the surface.

Number of servings (yield): 8

 

Permanent link to this article: http://cookbook.atlow.org/2011/04/18/chicken-stock/