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    Chicken Stock


    Source of Recipe


    Food TV - Good Eats


    List of Ingredients


    • 4 pounds raw chicken bones, including the carcass and necks rinsed in cool water
    • 8 quarts water
    • 2 cups carrots, coarsely chopped
    • 1 1/2 cups celery, coarsely chopped
    • 2 cups yellow onion, coarsely chopped
    • 6 cloves garlic, peeled
    • 2 teaspoons salt
    • Bouquet Garni


    Instructions


    1. 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, then after the scum stops rising to the top reduce the heat to medium and simmer, uncovered for 2 hours.
    2. Strain the stock through a fine-mesh sieve and let cool. Refrigerate for 8 hours or overnight, then remove any congealed fat from the surface. It will keep in refrigerator for 3 days, or can be stored in 2- to 4-cup containers in the freezer for up to 1 month.
 

 

 

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