Description
There’s nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
Ingredients
- 3 pounds chicken necks and backs
- 1 large onion, skin on, sliced into 6 segments
- 2 carrots, cut into chunks
- 1 stalk celery, cut into chunks
- 2 cloves garlic, peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
Instructions
- Combine chicken
- onion
- carrots
- celery
- garlic
- thyme
- and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat
- being careful not to let the mixture come to a boil. Once simmering
- skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours
- skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Prep Time: 10 mins
Cook Time: 12 hrs 30 mins
Total Time: 13 hrs 40 mins
Servings: 12