Herbed chicken Stock
Savory chicken bones, skin and bits simmer to make a healthy, hearty stock teeming with onions, carrots, garlic and fresh herbs.
Ingredients
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Bones, skin and/or other chicken parts or turkey parts
6 quarts water
2 onions, peeled and halved
3 carrots, chopped
2-3 garlic cloves, peeled
3-4 sprigs fresh thyme
1/4 bunch fresh parsley
1 tablespoon peppercorns
Sea salt
Preparation
Level: Easy
Servings: 10-12 cups
Cook Time:
Ready In:
Bring bones, skin and water to a boil in pot.
Skim off foam and discard.
Add onions, carrots, garlic, thyme, parsley, and peppercorns. Return to a boil, then cover and simmer 6-12 hours.
Strain liquid and discard bones and cooked vegetables. Place stock in the refrigerator and let fat congeal overnight.
Skim off fat.
To Use:
Take 4 cups of the defatted stock and bring to a boil. Reduce flame, simmer. Add 1/2 teaspoon sea salt (adjust to taste) and freshly ground black pepper.
Skim off foam and discard.
Add onions, carrots, garlic, thyme, parsley, and peppercorns. Return to a boil, then cover and simmer 6-12 hours.
Strain liquid and discard bones and cooked vegetables. Place stock in the refrigerator and let fat congeal overnight.
Skim off fat.
To Use:
Take 4 cups of the defatted stock and bring to a boil. Reduce flame, simmer. Add 1/2 teaspoon sea salt (adjust to taste) and freshly ground black pepper.
