Full-Flavored Chicken Stock

By junerodgers

This is a rich stock, the kind that will solidify when refrigerated. Don't use cooked, meatless chicken bones by themselves or the stock will lack a meaty flavor. But a combination of bones and meat, or raw, meaty bones alone, is fine. You can also include some precooked chicken in the mix.

Ingredients

• 3-5 lb chicken parts and/or bones, rinsed and patted dry with paper towels
• 1 cup roughly chopped onion (don't bother to peel)
• 1 cup roughly chopped carrot
• 1/2 cup roughly chopped celery
• 1 sprig fresh thyme or pinch dried thyme
• 1/2 bay leaf
• Several spring fresh parsley
• 1 tsp salt, plus more if necessary
• 4 About 4 qts water (16 cups)

Details

Servings 3
Cooking time 180mins

Preparation

Step 1

Combine all ingredients in a stockpot.

Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook until the meat falls from the bones and the bones separate from one another, at least 2 hours.

Strain, pressing on the vegetables and meat to extract as much juice as possible. Taste and add salt if necessary

Refrigerate, then skim any hardened fat from the surface. Refrigerate for 4-5 days (longer if you boil it every third, which will keep it from spoiling), or freeze.