Description

Homemade chicken stock make the difference something that is very tasty and something that is absolutely fabulous. Chicken scock adds richness and body and will amp up the flavor of your favorite recipes.

Ingredients

8 quarts cold water 3-4 pounds chicken parts with bones (Wings, thighs, legs, back) 2 medium yellow onions 2-3 celery stalks 2-3 carrots (peeled) 1-2 bay leaf's 1 teaspoon whole pepper corns

Instructions

Add chicken parks to a large stock pot, cover with water and bring to a simmer over medium heat making sure not to let it boil. Simmer for 1 hour, occasionally skimming off any foam that comes to the service. Add vegetables, pepper corns and bay leaf and continue to simmer for 3 hours, skimming off foam as needed. Remove pot from heat and using a slotted spoon remove as much of the solids as you can and discard. Using a fine mesh sieve (Or if you do not have a fine mesh sieve) line the sieve you have with cheese cloth) and sieve back into another large pot or large bowl with high sides. Cool down the stock as quick a s possible (See video) divide and store.

Makes

6-8 quarts

Additional Instructions

Will keep fresh in the refrigerator for 3-4 days or in the freezer 4-6 months

Chicken stock