Chicken Stock

1. 1

   Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.

2. 2

   Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot.

3. 3

   Add enough water to just cover the ingredients (about 14 cups).

4. 4

   Slowly bring to a boil over medium heat.

5. 5

   Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface.

6. 6

   Taste and adjust to seasoning.

7. 7

   Strain the stock into a bowl through a colander or strainer lined with cheesecloth.

8. 8

   Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight.

9. 9

   With a large spoon, remove the hardened fat from the surface and discard it.

10. 10

    Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.