Rich Chicken Stock

1. 1

   Stud the onion with the cloves, then combine all the ingredients in a large saucepan or small stockpot with 10 cups water.

2. 2

   Turn the heat to medium-high and bring to a boil.

3. 3

   As soon as bubbles start coming to the surface, adjust the heat so that the mixture cooks at a steady simmer, but not a rapid boil.

4. 4

   Cook for about 1 1/2 hours, stirring occasionally.

5. 5

   Cool slightly, then strain, pressing lightly on the solids to extract some of their liquid (dont press too hard or you will cloud the mixture unnecessarily).

6. 6

   Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.