Chicken Stock

1. 1

   Put the chicken parts in an 8-quart stockpot, and add cold water to cover, leaving 2 inches of space at the top of the pot.

2. 2

   Bring to a boil over medium-high heat; then reduce the heat so that the liquid simmers steadily.

3. 3

   Using a large spoon or soup skimmer, skim off the brown foam that rises to the top.

4. 4

   After 5 minutes or so, the foam will become white, and no more skimming will be necessary.

5. 5

   Add all the remaining ingredients.

6. 6

   Partially cover the pot and adjust the heat so that the stock barely simmers.

7. 7

   Cook the stock for at least 2 but preferably 4 hours, adding water, if necessary, to keep the bones covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.