Chicken Stock
Prep time
Cook time
Total time
Author: Leslie Robinson
Serves: about 5 quarts
Ingredients
- 5 lb. organic chicken bones (backs, necks and wings)
- 1 - 1½ yellow onion, unpeeled and quartered
- 2-3 carrots, unpeeled and halved
- 3-4 stalks celery with leaves, cut into thirds
- 2-3 cloves garlic, smashed in its peel
- 3-4 sprigs flat leaf parsley
- 4-5 sprigs thyme
- 1 bay leaf
- ½ teaspoon whole black peppercorns
- 6 quarts cold water (or enough to cover everything)
Instructions
- Place rinsed bones, vegetables, herbs, bay leaf, and peppercorn in stock pot. Cover with cold water. Bring to a boil. Lower heat and let simmer about 3 hours. Gently skim foam that comes to surface.
- Strain, cool, and chill in refrigerator over night. The next day, remove fat from surface. Store in labeled containers.
Notes
*Ask the butcher if they will give the bones a quick rinse.
*Remember this is a low simmer and not a boil. My simmer for stock looks like bubbles slowly breaking through the surface.
*Stock will keep in the refrigerator up to 5 days and in the freezer up to 3 months.
*I store stock in labeled quart containers so I know the exact amount in each container. That way, I defrost only what I need and don't waste stock.
*Remember this is a low simmer and not a boil. My simmer for stock looks like bubbles slowly breaking through the surface.
*Stock will keep in the refrigerator up to 5 days and in the freezer up to 3 months.
*I store stock in labeled quart containers so I know the exact amount in each container. That way, I defrost only what I need and don't waste stock.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/986-2/