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