Rich Chicken Stock
From fireraven 16 years agoIngredients
- 3 to 3 1/2 lb chicken wings, backs, necks, and/or bones shopping list
- 2 celery ribs, halved shopping list
- 2 carrots, halved shopping list
- 2 onions, left unpeeled, halved shopping list
- 4 garlic cloves, left unpeeled shopping list
- 6 parsley sprigs shopping list
- 2 thyme sprigs shopping list
- 12 black peppercorns shopping list
- 2 whole cloves shopping list
- 2 Turkish bay leaves or 1 California shopping list
- 3 1/2 qt (14 cups) water shopping list
How to make it
- Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming occasionally, 3 hours.
- Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.
- If using stock right away, skim off and discard any fat. If not, chill stock, uncovered, until cool, then cover; discard fat after it solidifies.
- Stock can be chilled up to 1 week or frozen up to 3 months.
People Who Like This Dish 4
- jaypo Nowhere, Us
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- fireraven Genesee, PA
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The Rating
Reviewed by 1 people-
Great, great recipe! Almost identical to the way I make chicken stock! It's the best! :)
rosemaryblue in CollegeTown loved it
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