Cakebread Cellars Chicken Stock

1. 1

   Place the chicken in a large stockpot.

2. 2

   Cover with 3 quarts cold water and bring to a boil over high heat, skimming any foam.

3. 3

   Add the onions, carrots, celery, garlic, parsley, thyme, bay leaf, and peppercorns.

4. 4

   Return to a boil.

5. 5

   Adjust the heat to maintain a bare simmer and cook, uncovered, until the flavor is rich and concentrated, 4 to 6 hours.

6. 6

   Strain into a large bowl set in an ice-water bath.

7. 7

   When chilled, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.

No additional tips available.