Stock, Chicken

1. 1

   Combine all ingredients in a large pot.

2. 2

   Bring to a boil, skimming off any foam.

3. 3

   Reduce heat to low, cover partially, and simmer for two hours.

4. 4

   Cool in an ice bath to room temperature.

5. 5

   Strain into a large bowl.

6. 6

   Discard vegetables.

7. 7

   Remove white chicken meat and save for another use, if desired.

8. 8

   Refrigerate stock overnight or until fat congeals.

9. 9

   Skim off and discard fat.

10. 10

    Use the entire batch to make soup or freeze in ice-cube trays for up to three months.

* Per serving · 4 servings · Values may vary.

No additional tips available.