Basic Chicken Stock

Total Time: 3 hrs 45 mins Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ingredients

• 4 -5 1/2 lbs bone-in chicken parts (or 1 4-5 1/2 pound roasting chicken, rinsed)
• 16 cups water
• 1 large onion, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 bouquet garni (bouquet garni)

Recipe

• 1 place chicken and water in stockpot, making sure water level covers chicken.
• 2 bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).
• 3 add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.
• 4 at the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.
• 5 refrigerate, then remove fat before using, if desired (it should rise to the top).
• 6 you can freeze any you don't want to use right away at this point, or use immediately (i put my extra into ice-cube trays then into plastic bags once it has frozen).