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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a simple recipe to make a chicken stock that is a bit lower in fat. Ingredients:
3 lbs chicken |
16 cups water |
1 large onion, cut into 1-inch pieces |
3 medium carrots, cut into 3-inch pieces |
3 celery ribs, cut into 1-inch pieces |
1 tablespoon black peppercorns |
1 tablespoon dried thyme |
2 bay leaves |
1 large garlic clove |
Directions:
1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim all excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot;bring to a boil. Cover, reduce heat and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in the fridge; reserve to use in soup or for other uses.) Strain broth through a papertowel-lined sieve into a large bowl; discard solids.
2. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
3. Stock may be frozen in airtight containers for up to 3 months. Divide the stock into different sized containers, according to what you use in your favorite recipes that require stock.
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