Chicken Stock

1. 1

   Trim the excess fat from the chicken backs and rinse them well under cold running water.

2. 2

   Place them in a large pot and cover with the gallon of water.

3. 3

   Place over high heat and add the remaining ingredients.

4. 4

   Bring to a boil, skimming off the impurities as they rise.

5. 5

   Adjust the heat so the liquid is at a steady simmer.

6. 6

   Cook for 3 hours.

7. 7

   Strain through a fine-mesh sieve.

8. 8

   Degrease the stock by ladling off the grease as it rises to the top.

9. 9

   If you have more than 2 quarts, place the stock in a clean pot and boil until it is reduced to 2 quarts.

10. 10

    Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.