Chicken Stock
I use this recipe, or some variation, to make homemade chicken stock, then freeze it in one-cup blocks. I'm pretty sure this recipe is from Cooking Light.
INGREDIENTS
- 15 black peppercorns
- 12 fresh parsley sprigs
- 10 fresh thyme sprigs
- chicken backs, necks or wings
- 5 carrots, chopped
- 5 celery stalks, chopped
- 4 bay leaves
- 3 large onions, chopped
- 5 quarts cold water (I use a gallon of water)
INSTRUCTIONS
Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and straining and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids.
Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat surface; discard fat.