Ingredients
- 3 pound chicken
- 3 pound chicken bones (carcasses)
- 1 pound large spanish onion (with skin left on), halved
- 2 pound large carrots, coarsely chopped
- 2 pound large stalks celery, coarsely chopped
- 8 sprig fresh thyme
- 1 teaspoon black peppercorns
- 2 teaspoon bay leaves
Preparation
Baking Directions:
Use enough cold water to cover chicken by 2-inches in a large stock pot.
Combine all, bring to a boil, reduce to a low and simmer for 3 hours, skimming the surface occasionally.
Strain though a chinois lined with cheesecloth into a large bowl.
Let cool to room temperature — cover and refrigerate.
When chilled, fat rises to top — remove this fat layer.
Or, buy a grease separator and skip that step.
Put the stock into a large saucepan, bring to a boil and reduce slightly to intensify the flavor.
Tips:Discard all solids.
Do NOT allow the stock to boil, only simmer or it will become cloudy.
Never salt a stock — it is a base for other recipes — add salt when you use it in other recipes Skim the scum that rises from the chicken with a small ladle every 30 minutes or so to keep the stock as clear as possible.
Using a combination of bones and whole chicken will give a rich flavor and great body.
The meat will add flavor and the bones will add gelatin to give the stock body.
