Homemade Chicken Stock


Yield:
3 quarts
Level:
Easy

CATEGORIES
Ingredients
  • 4 pounds chicken necks or backs, skin and fat removed
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth
  • 4 quarts water
Directions

Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.

Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Rich Chicken Stock

    Recipe courtesy of Bobby Flay