Ingredients:
Makes 2 quarts stock as depicted
Can always increase amounts
-
Chicken bones... 1 pound 16oz
-
Onions... 1/2 pound or 8oz
-
Carrots...1/4 pound or 4oz
-
Celery...1/4 pound or 4oz
Aromatics:
-
2 Bay leaves
-
1 tsp black peppercorns
-
3 sprigs of thyme or tsp
-
4-5 Parsley stems
Method:
-
Add chicken bones to stock pot
-
Add 3 quarts fresh cold water...may need to add more later as evaporation may cause stock yield to decline
-
Heat to "high" until boil then quickly reduce heat to a simmer
-
Watch carefully do not let stock boil!
-
Simmer 1 hour skimming impurities and fat about every 15 minutes
-
After 1 hour at simmer skim impurities then add the Mirepoix (vegetables) and aromatics
-
Continue to simmer for 1 hour
Straining and storing​
-
Strain the stock into a large clean bowl allowing only the stock and no vegetables or aromatics.
-
Store in airtight containers refrigerate or freeze
-
After 7 days in fridge bring stock to a boil cool and return to fridge for another 7 days. Repeat as often as necessary
-
Frozen stock will last several months