The Perfect Chicken Stock
By Sue Serves 10
*Chef tip. Freeze some of the stock in ice trays so you can have small amounts of stock for the recipes that only require 1-2 tablespoons. Freeze the remaining stock in various size containers so you will always have the right quantities on hand.
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- 4 pounds chicken bones, with most of the meat removed
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- 12 sprigs fresh thyme
- 12 sprigs fresh rosemary
- 2 bay leaves
- 8 to 10 peppercorns
- 3 whole cloves garlic, peeled
- 3 gallons cold water
You may also need:
A Pot, Freezer, Refrigerator, Spoon
Place chicken, vegetables, and herbs and spices in 12-quart stockpot and pour over water. Cook on high heat until it begins to boil then turn heat down to a simmer. Skim the scum from the stock with a spoon as it cooks. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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