White Chicken Stock

1. 1

   Rinse chicken bones or chicken parts well.

2. 2

   Remove the fat and skin if any, and place into a pot with just enough hot water to cover.

3. 3

   Bring to a boil over medium-high heat and let boil for about 2 minutes.

4. 4

   Drain the chicken and discard the water (see Notes).

5. 5

   Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat.

6. 6

   Reduce the heat to medium and gently simmer the stock for about 1 hour, skimming whenever fat or scum accumulates on the surface.

7. 7

   Add more hot water if necessary to keep the level consistent.

8. 8

   Add the onion, carrot, celery, leeks, bay leaf, and peppercorns.

9. 9

   Simmer for 15 minutes.

10. 10

    Add the parsley and thyme and simmer for an additional 5 minutes.

11. 11

    Take the pot off the heat and strain the stock.

12. 12

    Cool, and refrigerate for up to 5 days or freeze for up to 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.