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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 14 |
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Ingredients:
16 1/2 cups cold water |
1 (3 1/2- to 4-lb) chicken, cut into 8 pieces, plus neck and giblets (except liver) |
2 onions, left unpeeled, halved |
2 whole cloves |
4 garlic cloves, left unpeeled |
1 celery rib, halved |
2 carrots, halved |
1 teaspoon salt |
6 long fresh flat-leaf parsley sprigs |
8 whole black peppercorns |
1/2 teaspoon dried thyme, crumbled |
1 turkish or 1/2 california bay leaf |
Directions:
1. Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth. Add remaining 1/2 cup cold water and bring to a simmer, continuing to skim froth. Add remaining ingredients and simmer stock, uncovered, skimming froth occasionally, 3 hours.
2. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
3. Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.
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