Homemade Chicken Stock
Category: food storage, broth
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Serves/Makes: 8
Ready in: 2-5 hrs
- 4 pounds chicken parts
- 12 cups water
- 1 large onion, quartered
- 2 carrots, cleaned, chopped
- 2 stalks celery with leaves, cut in 1-inch pieces
- 1 large leek, cleaned, cut in 1-inch pieces
- 8 sprigs flat-leaf fresh parsley
- 2 sprigs fresh thyme
- 12 black peppercorns
- 1 1/2 teaspoon salt
In large stockpot combine the chicken and water; bring to a boil. Skim off foam that rises to surface; add onion, leek, carrots, celery, parsley, thyme, peppercorns and salt. Reduce heat and simmer, partially covered, skimming off any foam and fat occasionally, about 2 hours. Line a colander with paper towel or double layer of cheesecloth; place over a large bowl. Strain the stock through colander, pressing the stock with a wooden spoon to extract juices; discard solids. Refrigerate stock until fat rises to surface scrape off and discard fat. Or, cool and transfer to 1-cup freezer containers to freeze; remove fat when ready to use. Cook\'s Notes: Use whenever a recipe calls for chicken broth. Can be frozen.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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