There really isn't a lot of work involved in making chicken stockyou pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.
Recipe information
Total Time
4 1/2 hr
Yield
Makes 2 1/2 quarts
Ingredients
5 to 6
4
1
8
1
1
6
1
1
Need to make a substitution?
Preparation
Step 1
Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
Step 2
Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
Step 3
If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.