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Ingredients
- 3 lb chicken
- 3 lbs chicken bones (carcasses)
- 1 large Spanish onion (with skin left on), halved
- 2 large carrots, coarsely chopped
- 2 large stalks celery, coarsely chopped
- 8 sprigs fresh thyme
- Small bunch italian parsley
- 1 teaspoon black peppercorns
- 2 bay leaves
Details
Preparation
Step 1
1. Use enough cold water to cover chicken by 2-inches in a large stock pot.
2. Combine all, bring to a boil, reduce to a low and simmer for 3 hours, skimming the surface occasionally. Strain though a chinois lined with cheesecloth into a large bowl.
3. Let cool to room temperature — cover and refrigerate. When chilled, fat rises to top — remove this fat layer. Or, buy a grease separator and skip that step.
4. Put the stock into a large saucepan, bring to a boil and reduce slightly to intensify the flavor.
Tips:Discard all solids. Do NOT allow the stock to boil, only simmer or it will become cloudy. Never salt a stock — it is a base for other recipes — add salt when you use it in other recipes Skim the scum that rises from the chicken with a small ladle every 30 minutes or so to keep the stock as clear as possible. Using a combination of bones and whole chicken will give a rich flavor and great body. The meat will add flavor and the bones will add gelatin to give the stock body.
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