Easy chicken stock
16 servings
Ingredients
Quantity | 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 |
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