Chicken Stock or Broth
Yield
2 quartsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken gizzards
|
*
|
| 2 | pounds |
chicken necks
|
|
| 1 | medium |
onions
peeled |
|
| 1 | each |
carrots
scraped |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
parsley sprigs
|
*
|
| 6 | each |
peppercorns
|
*
|
| 3 | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken gizzards
|
*
|
| 907.2 | g |
chicken necks
|
|
| 1 | medium |
onions
peeled |
|
| 1 | each |
carrots
scraped |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
parsley sprigs
|
*
|
| 6 | each |
peppercorns
|
*
|
| 3 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
Directions
Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and water in a deep 8 quart pot or a stockpot.
Bring to a boil.
After 5 minutes, skim off the scum that forms on the surface with a wire skimmer or a large spoon.
Continue to boil rapidly for 15 minutes, skimming, then reduce the heat; cover the pot and simmer for 2 to 2½ hours.
Season with salt to taste -- about 1 tablespoon.
Strain the broth through a sieve lined with several thicknesses of cheesecloth into a large bowl and cool thoroughly in the refrigerator.
Save the gizzards (they are good eating) and discard the other chicken parts and the vegetables.
When the stock is cold, remove the layer of fat that has formed on the surface.
