Chicken Stock or Broth

1. 1

   Put the chicken carcass, the neck, and the packet of giblets (but not the liver) in a big pot with the vegetables and parsley, and cover with cold water.

2. 2

   Bring to a boil, skim off any foam, then reduce the heat and cook at a lively simmer, semi-covered, for at least an hour, or longer if you want a more intense flavor.

3. 3

   Season with only about 1/2 teaspoon salt halfway through cooking; you dont want it too salty, in case it is going to be reduced later in a soup or a sauce.

4. 4

   Strain the stock, cool, and pour into whatever size containers you wish.

5. 5

   You can refrigerate for 4 or 5 days and freeze for up to about 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.