Chicken Stock

Ingredients

• 4-6 pounds chicken (parts, bones or whole chicken)
• 4 quarts water
• 1 large onion, quartered
• 2 carrots, chopped in big chunks
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 4 sprigs of parsley
• 2 sprigs of thyme
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns

Instructions

1. 1

   Combine the chicken, cold water, onions, carrots, celery, garlic parsley, thyme, bay leaves and peppercorns in a large stockpot. Bring to a boil over medium high heat.

2. 2

   As the water heats up, froth will rise to the top. Once it comes to a boil, skim off the froth and lower the heat to a very gentle simmer. Cook for 1 hour and 30 minutes to 2 hours.

3. 3

   Strain the stock through a fine-mesh strainer. Let cool and transfer to containers and refrigerate until completely chilled, about 5-6 hours. Skim off and remove any fat from the surface.

4. 4

   Refrigerate for up to 5 days or freeze for up to 2 months.