Basic Chicken Stock

1. 1

   Place all ingredients into a large (at least 8-quart) stockpot, add cold water to cover, and slowly bring to a boil. Once the water begins to boil, immediately reduce heat to a low simmer (the bubbles should break just below the surface). Use a skimming spoon to remove all surface foam (scum) and excess oil at the top of the pot. For the first hour, I skim every 10 minutes. Afterwards, I skim every 20 minutes. It is important to remove the residue & oil to allow the stock to breathe. Hint: a wooden spoon covered in cheesecloth provides an excellent tool to remove scum & oil residue. You may rinse after each skim and discard the cheesecloth after the stock is complete.

2. 2

   Simmer the stock uncovered for 6-8 hours, skimming and de-greasing as needed (approx. every 20 mins.)

3. 3

   Strain the finished stock through a course strainer to remove bones and vegetables.

4. 4

   Now, strain the stock again through a fine strainer (or colander covered in cheesecloth)

5. 5

   Place the strained stock in a non-reactive container & chill quickly in an ice bath, stirring often.

6. 6

   When the stock has cooled completely, place it in the refrigerator for 8 hours to allow excess fat to congeal. Remove the congealed fat with a kitchen spoon before using. If you were diligent about removing fat & residue when cooking, there will be little (if any) fat left to remove.

* Per serving · 4 servings · Values may vary.

No additional tips available.