Easy chicken stock

16 servings

Ingredients

QuantityIngredient
5poundsChicken parts (see notes)
16cupsWater
2mediumsOnions -- peeled and
Quartered
2Carrots -- chopped
2Celery stalks -- chopped
8Peppercorns
6Sprigs parsley
2Bay leaves
Several sprigs fresh thyme
½teaspoonDried thyme
2Whole cloves

Directions

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