Chicken Stock - Master Chefs
5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, ...
Ingredients
- 5lbchicken, parts, (backs,
- 2md carrots, peeled, trimmed
- 1bn parsley, stems
- 2thyme, sprigs, or
- 1pn thyme, dried
- 1bay leaf
- 1/2ts salt, coarse
- 6peppercorns
Directions
- 1
5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -
- 2
Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms
- 3
Lower the heat and add all of the remaining ingredients except the peppercorns
- 4
Simmer, uncovered, for 3 hours
- 5
Add water as needed to cover the ingredients and skim when necessary
- 6
Add peppercorns for the last fifteen minutes of the simmering process
- 7
Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth
- 8
Gently press the solids to extract all of the liquid possible