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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
4 pounds chicken necks or backs, skin and fat removed |
1 onion, roughly chopped |
1 carrot, roughly chopped |
1 celery stalk, roughly chopped |
herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth |
4 quarts water |
Directions:
1. Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
2. Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.
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