Chicken Stock

1. 1

   Combine the chicken, celery, and onion in a large saucepan with 2 qts (2 liters) cold water.

2. 2

   Bring just to a boil over high heat.

3. 3

   Using a large spoon, skim off any foam that rises to the surface.

4. 4

   Reduce the heat to low and add the parsley, thyme, bay leaf, salt, and peppercorns.

5. 5

   Partially cover the saucepan.

6. 6

   Simmer for at least 1 and up to 3 hours.

7. 7

   Strain the stock into a large bowl.

8. 8

   Let stand 10 minutes, then skim the fat from the surface.

9. 9

   Use immediately, or cool completely and refrigerate or freeze.

10. 10

    Variation:

11. 11

    Turkey Stock: Substitute 2 turkey wings for the chicken wings.

12. 12

    Add the neck and giblets (but not the liver) from 1 turkey, if available.

* Per serving · 4 servings · Values may vary.

No additional tips available.