Chicken Stock Recipe #377073
A chicken stock used in a variety of soups
by Louis Pujol
2¼ hours | 5 min prep
3 quarts
- 4 fresh flat-leaf parsley sprigs
- 1 fresh thyme sprig
- 1 bay leaf
- 6 lbs chicken necks, and backs
- 3 celery ribs
- 3 carrots, peeled
- 2 onions, root ends cut off, cut into halves
- 2 leeks, white and light green parts only, cleaned and sliced
- Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
- Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot. Add enough water to just cover the ingredients (about 14 cups). Slowly bring to a boil over medium heat. Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface. Taste and adjust to seasoning.
- Strain the stock into a bowl through a colander or strainer lined with cheesecloth. Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
- Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.
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5 stars