2000s Recipes + Menus
Rich Chicken Stock
Makesabout 10 cups
- Active time:20 min
- Start to finish:4 hr
April 2008
- 3 to 3 1/2 lb chicken wings, backs, necks, and/or bones
- 2 celery ribs, halved
- 2 carrots, halved
- 2 onions, left unpeeled, halved
- 4 garlic cloves, left unpeeled
- 6 parsley sprigs
- 2 thyme sprigs
- 12 black peppercorns
- 2 whole cloves
- 2 Turkish bay leaves or 1 California
- 3 1/2 qt (14 cups) water
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Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming occasionally, 3 hours.
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Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.
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If using stock right away, skim off and discard any fat. If not, chill stock, uncovered, until cool, then cover; discard fat after it solidifies.
Cooks’ note: Stock can be chilled up to 1 week or frozen up to 3 months.