99% Fat-Free Chicken Stock

1. 1

   Put chicken bones, vegetables and parsley in large stockpot. Cover with water.

2. 2

   Bring to a rapid boil over high heat, then skim the foamy residue off the top.

3. 3

   Reduce the heat to low and simmer for about 4 hours, uncovered, until the bones begin to disintegrate.

4. 4

   Periodically skim the residue off the top.

5. 5

   Remove the pot from heat.

6. 6

   Discard all solid ingredients and strain liquid into large bowl.

7. 7

   Add peppercorns and refrigerate, uncovered, for 2 to 3 hours.

8. 8

   If refrigerating overnight, cover after 2 or 3 hours. Remove stock from refrigerator and lift off layer of fat that has settled on top.

9. 9

   Place stock in a large pot and cook over medium heat for 2 to 3 minutes, until stock has liquefied.

10. 10

    Pour liquefied stock through strainer lined with double layer of cheesecloth (to strain the sediment) into a clean bowl.

11. 11

    Chicken stock will keep for 3 days in refrigerator or 6 months in freezer.

12. 12

    For convenience, freeze in 2 or 4-cup portions in resealable plastic bags.

* Per serving · 4 servings · Values may vary.

No additional tips available.