Easy chicken stock

Yield: 16 servings

Measure Ingredient
5 pounds Chicken parts (see notes)
16 cups Water
2 mediums Onions -- peeled and
\N \N Quartered
2 \N Carrots -- chopped
2 \N Celery stalks -- chopped
8 \N Peppercorns
6 \N Sprigs parsley
2 \N Bay leaves
\N \N Several sprigs fresh thyme
½ teaspoon Dried thyme
2 \N Whole cloves

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.

3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.

Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

Recipe By : the California Culinary Academy

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