Chicken Stock
Ingredients
- 5-6 lb chicken (or chicken parts - backs, wings, thighs)
- 2 large Spanish onions, peeled & halved
- 6 ribs celery, cut or snapped into thirds
- 6 carrots, peeled & cut into thirds
- ½ bunch fresh parsley
- 2 bay leaves
- 2 tbsp chicken base paste or 4 chicken bouillon cubes
- 12 cups water + more as needed
- kosher salt to taste
Special Equipment
- stock pot
- fine mesh strainer
How-to
- In a large stockpot place the chicken, onions, celery, carrots, parsley, bay leaves, bouillon, water and salt
- Cover and bring to a boil over medium-high heat. Skim and discard the foam that rises to the top of the pot. Reduce the heat to medium and simmer gently for 4-5 hours, adding 1 to 2 cups of water if the stock reduces too much
- Strain through a fine mesh strainer and discard the vegetables and herbs. Let cool and refrigerate
- When the stock is cold, skim off and discard the fat from the top if desired (although the fat contains most of the best flavor)
- Refrigerate for 3-4 days and/or freeze up to 6 months