Recipe

Rich Chicken Stock Recipe


Rich Chicken Stock Recipe Fireraven / All my dishes
1 year, 8 months ago
Great chicken stock
Prep:20m Cook:240m Servings:10

Fireraven

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Ingredients
  • 3 to 3 1/2 lb chicken wings, backs, necks, and/or bones
  • 2 celery ribs, halved
  • 2 carrots, halved
  • 2 onions, left unpeeled, halved
  • 4 garlic cloves, left unpeeled
  • 6 parsley sprigs
  • 2 thyme sprigs
  • 12 black peppercorns
  • 2 whole cloves
  • 2 Turkish bay leaves or 1 California
  • 3 1/2 qt (14 cups) water

Directions
  1. 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.
  2. Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.
  3. 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.
  4. Stock can be chilled up to 1 week or frozen up to 3 months.

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Comments

rosemaryblue 1 year, 8 months ago said:
Great, great recipe! Almost identical to the way I make chicken stock! It's the best! :)

wynnebaer 1 year, 8 months ago said:
Great post....:)


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