Chicken Stock

1. 1

   Put the chicken in a large stockpot and add cold water to cover by 2 inches.

2. 2

   Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

3. 3

   Add all the remaining ingredients.

4. 4

   Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.

5. 5

   Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface.

6. 6

   Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.

7. 7

   The stock can be refrigerated for up to 3 days or frozen for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.