Chicken Stock

Name: Chicken Stock
Total time: 28800 s
Yield: 4-serving
Cuisine: American
Ingredients: 4 Pounds chicken backs , wings , and bones; quartered 1 Onion ,; 4 Carrots , peeled and halved; 4 celery ribs of; 1 leek , white part only , halved; 10 Sprigs thyme fresh; 10 Sprigs parsley fresh; 2 Bay Leaves; 8 - 10 peppercorns; 2 Cloves Garlic; 2 Gallons water cold

James Andrews @cook_7799394

Palm Harbor, Florida

Back to basics with my method for making the perfect chicken stock.

James Andrews @cook_7799394

Palm Harbor, Florida

Back to basics with my method for making the perfect chicken stock.

Saved

Ingredients

480 mins

4-serving

4 Poundschicken backs , wings , and bones
quartered 1Onion ,
4Carrots , peeled and halved
4celery ribs of
1leek , white part only , halved
10 Sprigsthyme fresh
10 Sprigsparsley fresh
2Bay Leaves
8 - 10peppercorns
2 ClovesGarlic
2 Gallonswater cold

Saved

Steps

480 mins

1

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
2

Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours.
3

Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
4

Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.