yeilds 2 quarts
cooking time: 6 hours
- 4-5 lbs chicken parts (preferably organic)
- 2 medium onions, cut into quarters
- 3-4 large carrots, cut into large chunks
- 3-4 stalks celery, including leaves, cut into large chunks
- 3-4 cloves garlic, peeled
- 10-12 sprigs fresh thyme
- 10-12 sprigs fresh parsley
- 2 bay leaves
- 1 tsp sea salt
- 10-12 black peppercorns
- 6 qts water
Combine everything in a large stock pot.
Bring to a boil, reduce heat to medium low, and simmer uncovered. For the first hour, skim the foam from the top of the soup and discard.
Position a fine mesh strainer or a colander lined with 1 layer of cheese cloth over a large bowl or another stock pot. Slowly pour the stock into the strainer and allow the liquid to drain through. Set the chicken and vegetables aside to cool.* Check the stock and if there are any food or herb particles, strain again. Set aside to cool, then refrigerate for several hours.
Once the stock has been refrigerated, the fat will rise to the top. Using a spoon or skimmer, remove the fat.
Once the stock has been refrigerated, the fat will rise to the top. Using a spoon or skimmer, remove the fat.
Your stock is now ready to use. Refrigerate and use within three days, or freeze in appropriate portions for your cooking applications.
*Remove the chicken meat from the bones and skin. There should be about three cups of meat. Refrigerate
and use within three days or freeze.
Original Chicken Stock Blog Post
