Chicken Stock

1. 1

   Coarsely chop one of the onions.

2. 2

   Stud the other onion with the 4 cloves.

3. 3

   In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts).

4. 4

   Bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface.

5. 5

   Reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly.

6. 6

   Continue to slim off any foam that floats to the top during simmering.

7. 7

   Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container.

8. 8

   Discard the contents of the sieve.

9. 9

   use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month.

10. 10

    Lift any solidified fat from the surface of the chilled stock before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.