Basic Chicken Stock

1. 1

   Combine all of the ingredients in a stockpot and bring to a boil over high heat.

2. 2

   Reduce the heat and simmer for 20 minutes, skimming top frequently.

3. 3

   Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours.

4. 4

   Strain the stock into a large bowl, pressing on the solids.

5. 5

   Let cool slightly and refrigerate.

6. 6

   Remove the solidified fat from the stock before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.