Chicken Stock

By Shaylie

Instead of roasting the chicken bones in the oven, you can do it in the stockpot before you add the water, as indicated in this recipe

Ingredients

• 3 pounds chicken bones or 3 chicken carcasses, thoroughly washed, excess fat removed
• 3 onions with skins, roughly chopped 3 stalks celery, roughly chopped
• 3 carrots, peeled and roughly chopped
• 6 cloves garlic with skins, roughly chopped
• 1 bay leaf
• 1/2 cup dry white wine (optional)
• 5 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 sprigs fresh tarragon
• 2 tablespoons whole peppercorns

Preparation

Step 1

In a large stockpot over medium heat, add the chicken bones, onions, celery, carrots, garlic and bay leaf. Cook for about 5 minutes, stirring. Add the wine, and cook for another 5 minutes, or until pot is almost dry. Add the herbs and peppercorns along with enough water to cover, and bring to a boil. Reduce heat, and simmer, uncovered, for 2 to 3 hours.
As the stock simmers, periodically skim any foam, impurities and excess fat from the surface of the stock with a spoon or ladle.
Strain stock through a colander lined with cheesecloth or through a fine meshstrainer, discarding the bones and cooked vegetables. Use stock immediately, or cool down in an ice bath. Store in the refrigerator in an airtight container for up to 1 week, or freeze for up to 3 months.

Zest Factor: Mild