Chicken Stock

1. 1

   Rinse chicken bones and pieces.

2. 2

   Pat them dry and set aside.

3. 3

   Heat oil in a large stockpot over medium heat.

4. 4

   Add vegetables and cook, stirring frequently, for about 5 minutes, or until just softened.

5. 5

   Stir in chicken carcasses and/or pieces, thyme, peppercorns, and bay leaf.

6. 6

   When well combined, add 1 gallon of water.

7. 7

   Bring to a boil, then lower heat and simmer for about 3 hours, occasionally skimming off scum, or until liquid is reduced to 8 cups.

8. 8

   Strain through a fine sieve, pushing on solids to extract as much liquid as possible.

9. 9

   Discard solids.

10. 10

    Allow stock to cool slightly, spooning off fat as it rises to the surface.

11. 11

    Cover and refrigerate for up to 2 to 3 days, or freeze in small quantities, for ease of use, for up to 3 months.

12. 12

    Before using, spoon or scrape off any fat that has solidified on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.