Chicken Stock

1. 1

   Combine all the ingredients in a stockpot thats big enough to hold everything comfortably; the water should cover the bones and vegetables by 3 to 4 inches.

2. 2

   Bring to a boil over medium heat, skimming the surface as the foam rises to the top, then reduce the heat to low and simmer, uncovered, for at least 3 hours (4 is better).

3. 3

   Add water if the stock seems to be reducing too much, and skim occasionally.

4. 4

   Remove the pot from the heat, let it cool, then strain the stock through a finemesh sieve into one or more storage containers.

5. 5

   The stock will keep, covered, in the refrigerator for up to 4 days or frozen for up to 6 months.

6. 6

   Skim the fat off the top before proceeding with a recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.