Chicken Stock

1. 1

   Combine all the ingredients in a large saucepan with 6 cups water and turn the heat to high.

2. 2

   Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly.

3. 3

   Cook, skimming any foam that accumulates, for at least 1 hour (more than 2 hours is counterproductive).

4. 4

   Cool slightly, then strain.

5. 5

   Refrigerate (you can skim off fat after the stock cools completely) and use within 3 days or freeze.

6. 6

   Omit the bay leaf; add 10 nickel-sized slices fresh ginger and, if you like, 1 star anise.

* Per serving · 4 servings · Values may vary.

No additional tips available.