This recipe for Chicken Stock is the perfect base to use in any soup, meat, chicken, or other recipe. Make ahead and freeze.
- 4 quartsServings
- 4 pounds of chicken bones (wings, carcasses, necks etc…)
- Approximately 12 cups of water
- 1 large Spanish onion, chopped
- 3 large carrots, chopped
- 3 celery ribs, chopped
- 3 sprigs of fresh thyme
- 5 parsley sprigs
- 1 bay leaf
- 1 whole clove
- 1 teaspoon of whole black peppercorns
1. Place all the ingredients in a large stock pot and fill with water only to the level of the bones and vegetables (this will guarantee a rich, not watery stock).
2. Place the stockpot (uncovered) over medium heat and bring to a simmer.
3. Skim off any scum that floats to the top. The scum will make your soup cloudy and bitter. Continue simmering for 4 hours. Turn off the heat and allow the chicken stock to steep.
4. Strain out the bones and vegetables and discard. Cool the stock, in your stock pot in a sink filled with cold water and ice, completely before storing covered in the refrigerator or freezer. Ladle off the fat from the top of the stock before using.
5. Stock may stored, covered, in the freezer for up to 3 months or in the refrigerator for up to 5 days.
(Do not add salt at this point. The stock will reduce as part of the natural simmering process and salting it can make it overly salty.)
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now