Chicken Stock

1. 1

   In a large stockpot, combine the onions, carrots, and celery.

2. 2

   Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones.

3. 3

   Add enough cold water to cover the chicken by 3 inches.

4. 4

   Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently.

5. 5

   Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary.

6. 6

   Simmer, uncovered for 4 hours.

7. 7

   Strain into a large bowl or storage containers.

8. 8

   Cool the liquid to room temperature before refrigerating.

9. 9

   (The fastest way to cool containers of stock is in an ice water bath in the sink.)

10. 10

    Refrigerate for 2 or 3 days or freeze for up to 3 months.

11. 11

    Remove any solidified fat that rises to the surface before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.