Homemade Chicken Stock

1. 1

   Combine all the ingredients in a 5-quart kettle or Dutch oven, cover with water by about 1 1/2 inches, and bring slowly to a simmer over medium heat.

2. 2

   Skim off the foam that rises to the top during the first 10 minutes with a large, flat spoon.

3. 3

   Simmer the stock gently for 2 hours, skimming the fat and foam occasionally.

4. 4

   If you want the final stock to be clear, make sure that the liquid never rises above a slow simmer.

5. 5

   Strain the stock through a colander into a bowl and discard the solids.

6. 6

   For a clear stock, strain again through a double thickness of slightly dampened cheesecloth.

7. 7

   Refrigerate the stock until cold.

8. 8

   Remove the layer of fat that rises to the top before using the stock or freezing it in smaller quantities.

* Per serving · 4 servings · Values may vary.

No additional tips available.