Sure those cartons of broth are convenient, but there's just nothing like the taste of homemade chicken stock. Everyone has their own formula, and this fairly standard method is the one I prefer.
Makes about 3 Quarts of Chicken Stock
Makes about 3 Quarts of Chicken Stock
Prep Time: 20 minutes
Cook Time: 12 hours
Total Time: 12 hours, 20 minutes
Ingredients:
- 3 pounds chicken bones, backs and necks, rinsed
- 1 large onion, cut in eighths, skin left on
- 2 carrots, peeled, cut in large chunks
- 1 large or 2 small ribs celery cut in large chunks
- 1 bay leaf
- 9 whole black peppercorns
- 4 springs fresh thyme, or small pinch of dry
- 2 cloves garlic, peeled, left whole
- 3 quarts cold water
Preparation:
Place all ingredients in a large stockpot. Place over high heat until bubbles start to break the surface. Reduce to heat until the stock maintains a steady, but very gentle simmer.
Use a ladle or spoon to skim-off any foamy scum that comes to the surface. As the stock simmers add a small splash of cold water occasionally to keep the level just about where you started. Having said that, it's okay, and normal, if the stock reduces slightly as it simmers.
Simmer 8 to 12 hours. Strain through a fine mesh strainer, and discard the bones and vegetables. Cool in a bowl over ice water. Freeze, or use within 2 days.
Note: Since recipes often call for reducing the stock, do not salt the stock as it cooks.
Use a ladle or spoon to skim-off any foamy scum that comes to the surface. As the stock simmers add a small splash of cold water occasionally to keep the level just about where you started. Having said that, it's okay, and normal, if the stock reduces slightly as it simmers.
Simmer 8 to 12 hours. Strain through a fine mesh strainer, and discard the bones and vegetables. Cool in a bowl over ice water. Freeze, or use within 2 days.
Note: Since recipes often call for reducing the stock, do not salt the stock as it cooks.