|Makes: 3 1/2 quarts|
|Serving Size: 1 cup|
- Makes: 3 1/2 quarts
- Serving Size: 1 cup
- Preparation Time: 5 minutes plus 1 hour to soak
|3||lbs.||chicken backs, wings, and bone-in thighs|
|2||large||yellow onions, coarsely chopped,|
|skins left on|
|2||large||carrots, cut into chunks|
|1||celery stalk, cut into chunks|
|3 1/2||quarts||cold water|
- Place the chicken in a large bowl with water to cover. Soak the chicken for about 1 hour. This will help release any excess blood and make for a clearer broth.
- Drain the water from the chicken parts and rinse. Add the chicken parts to a large, heavy stockpot.
- Add the remaining ingredients to the pot, and bring to a boil. Lower the heat, partly cover, and simmer for 2 hours. Skim occasionally, and remove impurities from the stock.
- Strain the broth through a fine sieve. It's best to use a cone-shaped strainer called a chinois to press out all the liquid from the solid ingredients. Taste the broth, and adjust the seasoning if needed.
- Refrigerate the stock overnight so that the fat solidifies and rises to the top. Remove the fat. Pour the chicken stock into quart containers, label, and freeze for up to 3 months. To use, defrost in the refrigerator and reheat.