Eating Well's Rich Chicken Stock

1. 1

   Trim chicken bones of any skin or fat.

2. 2

   Place all ingredients into a large stockpot along with 8 cups cold water.

3. 3

   Bring to a boil, then reduce heat and simmer, partially covered for 6 hours.

4. 4

   Add water as needed during cooking to keep bones covered.

5. 5

   Strain stock though a fine sieve.

6. 6

   Discard solids.

7. 7

   Chill stock, then remove hardened fat and discard.

8. 8

   Keeps in the refrigerator for 2 days, freezes for up to six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.