chicken stock
Chicken Stock In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches. Necks and backs are the most flavorful bones ...
Ingredients
- onion, approx
- chicken, approx
- oil, approx
- water, approx
- carrot, approx
- celery, approx
- onions, approx
Directions
- 1
Chicken Stock In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches
- 2
Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole
- 3
Bring water to a boil
- 4
Once the water is boiling, skim the fat and scum that have risen to the top with a ladle or spoon
- 5
Add 1 pound of a combination of chopped carrots, onions and celery, and the herbs of your choice
- 6
Cook chicken stock for about three hours - long enough for the full flavor to come to the fore
- 7
It is important to make sure that the bones stay covered during the entire cooking process, so add more water if needed
- 8
Strain the stock through a sieve or a colander before using, refrigerating or freezing.