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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review