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Basic Chicken Stock


Ready In: 490 Minutes
Prep Time: 10 Minutes
Cook Time: 480 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • If using a whole chicken carcass, cut it up. Place the chicken parts or bones and parts in a stockpot with water to cover by 3 inches. Cover the pot and bring to a boil. Skim off the fat and scum that rise to the top. Lower the heat so liquid is just barely boiling. Cover if desired. Cook 8 to 16 hours, skimming occasionally, adding more cold water as needed. The more skimming, the clearer the stock.
  • Pour the stock through a sieve and let cool at room temperature as time permits; then refrigerate. Remove the fat from the surface and any sediment from the bottom.
  • Use as is, refrigerate for 1 week, or freeze for 6 to 9 months.
  •  SAVE