Rich and Flavorful Chicken Stock

Rich and Flavorful Chicken Stock

Info

Rating
Calories
163.0
Protein
14.0
Sodium
85.0
Fat
11.0

Description

There really isn't a lot of work involved in making chicken stock—you pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.

Ingredients

5 to 6 pounds chicken parts, including 3 pound wings
4 quarts cold water
1 onion, left unpeeled, quartered
8 garlic cloves, left unpeeled
1 celery rib, quartered
1 carrot, quartered
6 long parsley sprigs
1 large thyme sprig
1 Turkish or 1/2 California bay leaf

Directions

  1. Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
  2. Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
  3. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.

Tags

    Chicken Onion Celery Carrot Parsley Gourmet
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