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Best Chicken Stock

Diet.Chef's picture
  Skinless chicken pieces 5 Pound (Including Breasts, Thighs And Drumsticks)
  Cold water 2 Quart
  Carrot 1 Large, unpeeled
  Onion 1 Small, studded with 3 cloves
  Cloves 3
  Garlic 3 Clove (15 gm), unpeeled
  Italian parsley sprig 5 (Fresh)
  Bay leaf 1

In a large stock pot, cover the chicken with the cold water.
Bring to a boil, skim the foam from the top, and reduce the heat to low.
Add the carrot, onion, garlic, parsley and bay leaf.
Simmer, partially covered, for 3 hours, or until the liquid is slightly reduced and has a rich chicken flavor.
Remove the chicken and reserve for another use.
Pour the stock through a fine sieve or strainer lined with 1 layer of cheesecloth.
Cool to room temperature and then refrigerate overnight the fat will solidify into a pliable layer that should be lifted off.

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