Chicken stock is truly the multipurpose stock of them all. It can be used for all manner of sauces from vegetable to poultry to meat or fish
MAKES: about 4 quarts (4 L)
PREP TIME: 15 minutes
COOKING TIME: 3 hours 25 minutes
INGREDIENTS:
- 8 lbs (3.6 kg) chicken carcasses or bones
- 2 large onions, chopped
- 4 large carrots, chopped
- 4 ribs celery, chopped
- 1 head of garlic, peeled and crushed
- 4 bay leaves
- 1 tbsp (13 g) whole black peppercorns
- ½ bunch fresh parsley
- 8 sprigs thyme
- 8 quarts (32 cups [7.5 L]) cold water
INSTRUCTIONS:
- Preheat the oven to 450°F (232°C).
- Place the chicken bones or carcasses in an oven-safe dish and add the onions, carrots, celery and garlic and roast for 25 minutes.
- Put the roasted bones, vegetables, bay leaves, peppercorns, parsley, thyme and water in a 12-quart (12-L) stockpot.
- Place the pot a little off center on the burner.
- Simmer on low for 3 hours, skimming impurities that collect on the side of the pot.
- Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
- Refrigerate for up to 5 days or freeze immediately for up to 2 weeks.
- Skim any solidified fat from the chilled stock before using.
