Chicken Stock

1. 1

   In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.

2. 2

   Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.

3. 3

   Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.

4. 4

   Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.

5. 5

   Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.

6. 6

   Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.

7. 7

   Chill the stock and remove the fat.

8. 8

   The stock may be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.