Chicken Stock (stovetop)

Recipe

Preparation

Combine all of the ingredients with 7 quarts cold water in a 10- quart stockpot.
Bring to a boil. Reduce heat and simmer for 2 hours, skimming frequently.
Strain through a fine sieve lined with 2 layers of washed cheesecloth; discard solids.
Let stock stand for 10 minutes. (Can cover and refrigerate for up to 5 days or freeze for up to 1 month.) Degrease stock if it is to be used immediately.
Makes 4 quarts.

Ingredients

5 lb Chicken necks and backs
3 Celery stalks, quartered
1 lg Carrot, quartered
2 md Onions, quartered
3 tb Fresh ginger, thinly sliced
10 Black peppercorns
10 Thyme sprigs (OR 2 bay leaves)
10 Parsley stems
6 Whole cloves

Love Making Tips - Soups and stuff | Stocks [1]

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