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Stock: Chicken Stock

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 2 broiler/fryer chickens, cut in half
  
• 8 quarts water (minimum)
  
• 3 ribs celery with leaves
  
• 2 onions, with skins, cut in quarters
  
• 3 carrots, cut in quarters
  
• 2 cloves garlic, smashed
  
• 5 to 6 sprigs fresh parsley
  
• 2 to 3 leeks, white and pale green parts only
  
• 1 to 2 bay leaves
  
• 12 whole peppercorns
  
• 3 to 4 whole allspice balls
  
• 1 Tbsp thyme
  
• 2 to 3 Tbsp sea salt (regular salt can be used)
  






Instructions



1. Wash chickens in cold water and place in a large stockpot. Add water and all remaining ingredients. Cover and simmer approximately one hour (see note).
   
   
2. Remove from heat and let come to room temperature. Remove chickens; discard all but the chickens and broth.
   
   
3. Chill broth in the refrigerator until fat solidifies on the surface; remove and discard fat.
   
   
4. Remove the chicken meat from the bones and freeze OR return to broth for chicken soup.
   
   (This stock can be frozen.)
   
   






Final Comments


Never completely cover your pot while simmering the stock. Covering will give you a cloudy stock. Instead, only partially cover and you'll always have a beautifully clear broth.