Homemade Chicken Stock2012-06-20
- Prep Time : 20m
- Cook Time : 6:0 h
- Ready In : 6:20 h
- 2 (4-5 lb) roasting chickens, wings and backs cut away from carcass
- 7 quarts water, cold
- 6 stalks of celery, rough chopped
- 3 onions, rough chopped
- 4 carrots, peeled and rough chopped
- 1 bunch parsley
- 1 bunch thyme
- 1 tablespoon salt, kosher
- 1 tablespoon black peppercorns
- 4 bay leaves
Place the chicken carcasses, wings and backs in a very large stockpot and cover with cold water. Add the vegetables and herbs, and then add the salt, pepper and the bay leaves.
Bring to a boil and immediately reduce the heat to bring the stock to barely a simmer. Simmer uncovered at least 4.5 to 6 hours (the longer the better – making the stock more concentrated in flavor), occasionally skimming off the foam and fat that comes to the surface.
Remove the bones and strain the stock. This will make about 6 quarts of really delicious and soul warming stock.
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