Chicken/Poultry Stock
A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.
Yield
5 Qts.Prep
30 minCook
6 hrsReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
chicken backs
including necks and bones |
* |
| 1 | large |
onions
quartered |
|
| 4 | large |
carrots
washed and halved |
|
| 2 | each |
bay leaves
|
*
|
| 4 | stalks |
celery
leaves and all, halved |
*
|
| ⅛ | cup |
parsley leaves
about a small handful, stems are OK |
|
| ⅛ | cup |
thyme sprigs
about a small handful |
* |
| ½ | teaspoon |
black peppercorns
about 10 or so, cracked or not |
|
| 2 | cloves |
garlic
peeled and mashed with the side of your knife |
|
| 2 | gallons |
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
chicken backs
including necks and bones |
* |
| 1 | large |
onions
quartered |
|
| 4 | large |
carrots
washed and halved |
|
| 2 | each |
bay leaves
|
*
|
| 4 | stalks |
celery
leaves and all, halved |
*
|
| 3E+1 | ml |
parsley leaves
about a small handful, stems are OK |
|
| 3E+1 | ml |
thyme sprigs
about a small handful |
* |
| 2.5 | ml |
black peppercorns
about 10 or so, cracked or not |
|
| 2 | cloves |
garlic
peeled and mashed with the side of your knife |
|
| 7.6 | l |
water
cold |
*
|
Directions
You can use any combination of chicken, turkey and even duck etc.
Combine all ingredients in a large stock pot and bring to a boil over medium heat.
In the first 10 to 15 minutes foam will begin to float to the top and should be removed by skimming with a large spoon or a fine mesh wire strainer.
Reduce to low heat and simmer covered for about 6 hours.
Continue to skim if necessary.
After about 6 hours of cooking remove from heat, cool in an ice water bath (unless you're using Pyrex, in which case you'll need to wait about 6 years for it to cool naturally.)
Once cool strain out the solids and place in the refrigerator until completely cool (usually overnight.)
The next day remove the fat, which will have solidified, and put the broth into airtight containers which can be stored in the fridge for about a week or frozen for about three months.
Before using the broth in your recipes I recommend bringing it to a brief boil.
