Recipe courtesy of Wolfgang Puck
Total:
3 hr 20 min
Active:
20 min
Yield:
2 quarts
Level:
Intermediate

Ingredients

Directions

In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary.

Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.

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