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Stocks: Chicken Stock

Source of Recipe

www.emeril.com


List of Ingredients

4 pounds raw chicken bones, rinse in cool water
8 quarts water
2 cups coarse chopped carrot
1/2 cup coarse chopped celery
2 cups coarse chopped yellow onion
6 cloves garlic
2 teaspoons salt
1 Boquet Garni


Recipe

Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours. Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2- to 4-cup containers in the freezer for up to 1 month. Makes approx. 5 quarts.