Basic Chicken Stock

1. 1

   Place chicken and water in stockpot, making sure water level covers chicken.

2. 2

   Bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).

3. 3

   Add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.

4. 4

   At the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.

5. 5

   Refrigerate, then remove fat before using, if desired (it should rise to the top).

6. 6

   You can freeze any you don't want to use right away at this point, or use immediately (I put my extra into ice-cube trays then into plastic bags once it has frozen).

No additional tips available.