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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes. Ingredients:
15 black peppercorns |
12 fresh parsley sprigs |
10 fresh thyme sprigs |
8 pounds chicken backs, necks, or wings |
5 carrots, chopped |
5 celery stalks, chopped |
4 bay leaves |
3 large onions, chopped |
5 quarts cold water |
Directions:
1. Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
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