Easy Chicken Stock

Recipe Ingredients

5 lbs	2270g / 80oz	Chicken parts - (see notes)
16 cups	3792ml	Water
2 cups	125g / 4.4oz	Onions - peeled and (medium)
		Quartered
2		Carrots - chopped
2		Celery stalks - chopped
8		Peppercorns
6 sections		Parsley
2		Bay leaves
		Several sprigs fresh thyme
1/2 teaspoon	2.5ml	Dried thyme
2		Whole cloves

Recipe Instructions

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.

3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

Recipe By : the California Culinary Academy

Source:
William E Bell

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