Chicken Stock
Chicken stock is truly the multipurpose stock of them all. It can be used for all manner of sauces from vegetable to poultry to meat or fish.
Ingredients
MAKES: about 4 quarts (4 L)
- 8 lbs 3.6 kg chicken carcasses or bones
- 2 large onions chopped
- 4 large carrots chopped
- 4 ribs celery chopped
- 1 head of garlic peeled and crushed
- 4 bay leaves
- 1 tbsp 13 g whole black peppercorns
- ½ bunch fresh parsley
- 8 sprigs thyme
- 8 quarts 32 cups [7.5 L] cold water
Instructions
- Preheat the oven to 450°F (232°C).
- Place the chicken bones or carcasses in an oven-safe dish and add the onions, carrots, celery and garlic and roast for 25 minutes.
- Put the roasted bones, vegetables, bay leaves, peppercorns, parsley, thyme and water in a 12-quart (12-L) stockpot.
- Place the pot a little off center on the burner.
- Simmer on low for 3 hours, skimming impurities that collect on the side of the pot.
- Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
- Refrigerate for up to 5 days or freeze immediately for up to 2 weeks.
- Skim any solidified fat from the chilled stock before using.
