Chicken Stock

1. 1

   Rinse the chicken bones under cold running water to remove any blood, which would cloud the stock.

2. 2

   Place the bones in a stockpot and add just enough cold water to cover by 2 inches, about 1 gallon.

3. 3

   Place the pot over medium-low heat and slowly bring to a simmer, uncovered, skimming any foam and impurities that rise to the surface.

4. 4

   Add the onions, celery, carrots, parsley, thyme, bay leaf, peppercorns, and coriander.

5. 5

   Reduce the heat and simmer gently for about 2 hours, skimming occasionally to keep the stock clear.

6. 6

   Remove from the heat and pass through a fine-mesh strainer into a large container, discarding the solids.

7. 7

   If not using the stock immediately, place the container in a sink full of ice water and stir frequently to cool the stock.

8. 8

   When cold, remove any fat that has solidified on the surface.

9. 9

   Cover and refrigerate for up to 1 week or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.