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Basic chicken stock

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Ingredients/Components

salt - 1/4 tsp
cold water - 12 c
cloves garlic - 4 item
sprigs parsley - 6 item
black peppercorns - 4 item
whole bay leaves - 2 item
sprigs fresh rosemary - 2 item
medium carrots, peeled and thinly sliced - 3 item
medium yellow onions, quartered - 2 item
roasting chicken, cut in pieces - 1 item

How to make basic chicken stock:

Place the chicken in a large stock pot. Add the water and bring to a boil, uncovered, over high heat, skimming off any scum. Adjust the heat so that the water bubbles gently, then add the remaining ingredients. Simmer, uncovered, about 3 hours, occasionally skim off the scum.

Pour all through a large sieve set over a very large heat-proof bowl. Save the chicken to use in soups, salads or sandwiches. Discard other solids.

Let stock cool. Cover it with plastic food wrap and refrigerate overnight. Discard the fat that has solidified on top, then ladle the stock into ice cube trays and freeze.

Transfer the frozen cubes to plastic freezer bag, label, date and return to freezer. This stock will keep in freezer for about 6 months.

Note: One ice cube equals 3 tablespoons; 6 ice cubes equals 1 cup.

Recipe categories: Soups & stews, Chicken, Stocks.

Rating:

3.6

Average rating: 3.6, total votes: 9

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