Recipe courtesy of Michael Lomonaco
Chicken Stock
- Level: Easy
- Yield: 1 gallon
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 16
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 29
Ingredients
8 pounds raw or roasted chicken or other poultry bones
6 quarts water
3 carrots, washed and chopped
2 large onions, peeled and chopped
4 stalks celeery, including leaves, washed and chopped
2 leeks, split, washed and sliced
2 tablespoons dried thyme
2 bay leaves
3 cloves garlic, peeled and crushed
1 tablespoon each salt and black peppercorns
Directions
- Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock.
- Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly.