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Homemade Chicken Stock

Remove excess fat from chicken parts. Place chopped onion, celery and carrot in bottom of 12 qt (or bigger) stock pot. Place chicken parts on top of vegetables and cover with 12-14 cups of water, you want to just cover the chicken. Place pot on medium-high heat until simmering. Reduce heat to keep pot at a low simmer. Don't boil the pot. Simmer for 1 hour. Using a spoon, occasionally skim any foam. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 04:00

Base

5 lbs chicken parts (necks, backs, thighs, feet, wings, etc)

1 large white onion, chopped

2 medium carrots, chopped

2 celery ribs, with leaves, chopped

Sache

2 cloves of garlic, smashed

3 - 4 whole cloves

5 - 8 black peppercorns

Bouquet Garni

10 thyme sprigs, fresh

1 bunch flat leaf parsley

2 bay leaves

Special Equipment

cheese cloth

kitchen twine

fine mesh sieve or a chinois

Preparation

1Remove excess fat from chicken parts.

2Place chopped onion, celery and carrot in bottom of 12 qt (or bigger) stock pot.

3Place chicken parts on top of vegetables and cover with 12-14 cups of water, you want to just cover the chicken.

4Place pot on medium-high heat until simmering. Reduce heat to keep pot at a low simmer. Don't boil the pot.

5Simmer for 1 hour. Using a spoon, occasionally skim any foam off the top of the pot and discard.

6Meanwhile, place garlic cloves, cloves, and black peppercorns in the center of a square of cheese cloth. Bring corners of cheese cloth square together and tie with kitchen twine. This is your sachet.

7After first hour of simmering, add sachet to stock pot. Submerge under chicken pieces. Continue simmering for 1 additional hour, skimming foam as necessary.

8Meanwhile, tie together fresh herbs (parsley, thyme, bay leaves) to create your bouquet garni.

9After second hour of simmering, add bouquet garni to stock pot. Simmer for 2-3 more hours.

10After stock has simmered for a total of 4-5 hours, remove from heat and let cool. A layer of fat will form a skin on the top of the pot, use a spoon to remove this skin and discard it.

11Line a fine mesh sieve or chinois with a double layer of cheese cloth. Wet cheese cloth and set sieve over a second pot or container that can hold at least 8 cups of liquid.

12Strain stock through the cheese cloth lined sieve, discard solids.

13Refrigerate stock overnight. The next day, skim any solidified fat off the top of the stock and strain again as you did before.

14Use stock within 5-7 days or portion appropriately and freeze to keep for up to six months.

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