Chicken Stock

1. 1

   Put the chicken and 7 quarts cold water in a tall stockpot and bring to a boil.

2. 2

   Add 3 quarts more cold water (it should be very cold) and bring to a boil; skim off any fat that rises to the top.

3. 3

   Lower the heat so that the water simmers, and simmerskimming regularlyfor 10 minutes.

4. 4

   Add the remaining ingredients to the pot and simmer for 3 hours, continuing to skim so that the stock will be clear.

5. 5

   Strain the stock through a colander.

6. 6

   Allow the solids to drain for a few minutes before discarding them, then strain the stock through a chinois or fine-mesh sieve.

7. 7

   Let cool to room temperature, then cover tightly and refrigerate.

8. 8

   (The stock can be kept tightly covered in the refrigerator for up to 4 days or frozen for up to 1 month.)

* Per serving · 4 servings · Values may vary.

No additional tips available.