Best Chicken Stock
|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|
|Garlic||3 Clove (15 gm), unpeeled|
|Italian parsley sprig||5 (Fresh)|
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.