Chicken Stock

2016-05-23
  • Yield : 2 quarts
  • Prep Time : 20m
  • Ready In : 20m
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Ingredients

  • Bones from 2 chickens, chopped into pieces
  • 1 small carrot, peeled, trimmed, and cut into 1-inch slices
  • 1 small onion, peeled, trimmed, and quartered
  • 1 small celery stalk, trimmed, and cut into 1-inch slices
  • Stems from 1 bunch parsley
  • 3 to 4 green leek leaves, sliced (optional)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
  • Mushroom scraps (optional)
  • Tomato scraps (optional)
  • 4 quarts water, approximately

Method

Step 1

In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary.

Step 2

Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.

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