Rich Chicken Stock

By danyell923

Ingredients

• One 3-pound chicken, quartered or left whole
• 4 quarts water
• 1 large onion, quartered
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 6 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 1 teaspoon black peppercorns
• Salt

Details

Servings 8
Cooking time 120mins
Adapted from foodandwine.com

Preparation

Step 1

Combine all of the ingredients except the salt in a large stockpot. Cover partially and simmer over very low heat for about 1 hour and 30 minutes, skimming the surface of the stock as necessary.

Strain the stock into a large bowl and rinse out the pot; reserve the chicken for another use. Return the stock to the pot and boil over moderately high heat until reduced to 8 cups, 30 minutes longer. Season with salt.