Basic Chicken Stock

1. 1

   Combine all ingredients in a large stockpot.

2. 2

   Over high heat, bring the stock to a gentle simmer and then reduce heat to low.

3. 3

   Gently simmer for about 4 hours, occasionally skimming as necessary.

4. 4

   After the stock has reached your desired concentration, remove from the heat and allow to cool.

5. 5

   Discard the solids and pour the stock into heat-proof container.

6. 6

   Place stock in an ice bath to quickly cool to below 40.

7. 7

   Remove from bath and place the stock in the refrigerator and cool overnight.

8. 8

   Skim off the excess fat.

9. 9

   Use within 2 to 3 days or freeze for up to 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.