Basic Chicken Stock
|Chicken giblets||3 Pound, well rinsed (Backs, Necks, Or Other Portions)|
|Onions||2 , quartered|
|Carrots||2 Large, coarsely chopped|
|Celery stalks||2 , coarsely chopped|
|Bouquet garni||1 (3 Parsley Stems, 2 Sprigs Thyme, And 1 Bay Leaf, Tied Together With String)|
|Black peppercorns||1 Teaspoon|
|Water||12 Cup (192 tbs) (More If Needed)|
PUT THE CHICKEN parts in a stockpot with the onions, carrots, celery, bouquet garni, and peppercorns.
Add water to cover, and bring just to a boil.
Reduce the heat and simmer, uncovered, until the stock is well flavored, about 2 hours.
(If you are planning to use the meat from the chicken, simmer the stock only 45 to 50 minutes and let the chicken cool in the stock.) If necessary, add more hot water to the pot as it simmers so that the bones are always covered.
Use a large spoon to skim off scum that rises to the top.
STRAIN THE STOCK through a fine sieve or a colander lined with cheesecloth, discarding the solids.
Let cool, then skim off fat that rises to the surface.
Chill and use within a few days, or freeze for up to 1 month.