Chicken Stock

By GwennW

Ingredients

• 5 # chicken, cut into small parts
• 5 - 6 quarts cold water, or enough to cover chicken
• 1 large onion, peeled and cut into chunks
• 2 medium carrots, cleaned and cut into chunks
• 2 stalks celery, cleaned and cut into chunks
• 2 bay leaves
• 3 sprigs fresh thyme
• 10 whole peppercorns
• handful fresh parsley, twisted to release extra flavor
• 2 cloves garlic, peeled and smashed

Details

Servings 3

Preparation

Step 1

Throw all ingredients into a large stockpot or slow cooker. Make sure there is plenty of water to completely cover ingredients.

Simmer on stovetop for 4 - 5 hours OR simmer in crockpot for up to 2 days (on low).

Strain the finished stock through a chinoise, or fine mesh strainer, to remove all bones, chicken, herbs and vegetables.

Place cooled stock in the refrigerator for at least 8 hours to allow the excess fat to congeal on the top of the stock. Remove the congealed fat with a kitchen spoon before using the stock in recipes.