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Chicken Stock
Chicken Stock
I find it easier to make chicken stock if I am using leftover bones!
- Leftover bones and skin from a large cooked or raw chicken carcass
- Celery tops and 1 large celery rib (cut into 2-inch segments)
- Onion (1 large onion, quartered (no need to peel))
- Carrot (cut into 2-inch segments)
- Parsley (1 bunch)
- Salt
- Pepper
- Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley.
- Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.
- Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
- Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
- If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
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