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Ingredients
3-1/2 to 4 Pounds chicken backs, wings, necks, or the carcass from a large roast chicken
For the Spice Bundle
4 Large parsley sprigs or parsley stems
4 Fresh thyme sprigs or 1 teaspoon dried thyme
2 Bay leaves
10 Peppercorns
2 Allspice berries
1 Large onion, quartered with skin
1 Leek, trimmed, washed, and cut into 1� pieces
3 Carrots, cut into 1� pieces
3 Stalks celery, cut into 1� pieces
1 Head of garlic, cut in half
4 Quarts of water, or as needed
Instructions
Remove the skin and any fat from the chicken pieces. Rinse the chicken pieces well.
Make the spice bundle: Tie the herbs, peppercorns, and allspice berries in a piece of cheesecloth or wrap them in a square of aluminum foil, and pierce all over with a fork.
Place all the ingredients for the stock in a large stock-pot with enough water to cover the chicken. Bring the stock to a boil and skim off any foam that rises to the surface. Lower the heat and gently simmer the stock until well flavored, 2 to 3 hours. Add cold water as necessary to keep the chicken covered. Skim the stock often, especially after you've added water. (The cold water brings the fat to the top.)
Strain the stock into a clean container and let cool to room temperature. Transfer to 1 and 2 cup containers and refrigerate or freeze. (Stock will keep four to five days in the refrigerator and for several months in the freezer.)
For an extra-clear stock, pour the stock through a strainer lined with paper towels.
Yield : makes 10 to 12 cups