Chicken stock: symon

By dyannucci

Ingredients

• Chicken Stock
• 2 pounds chicken backs and necks
• 2 pounds chicken feet or additional backs and necks
• 1 onion, quartered
• 1 carrot, thinly sliced
• 1 head garlic, halved crosswise
• 4 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 gallon water
• Chicken stock

Preparation

Step 1

Chicken stock:
Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.