Basic Chicken Stock

1. 1

   Place the bones and the water in a large stockpot, and bring to a boil over high heat.

2. 2

   Reduce the heat and boil gently for 30 minutes.

3. 3

   Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.

4. 4

   Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours.

5. 5

   Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.

6. 6

   Allow the stock to cool.

7. 7

   Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids.

8. 8

   Use as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.