Directions for: Valerie's Homemade Chicken Stock
Ingredients
1 chicken back and breastbone
8 sprigs parsley
3 stalks celery, halved
1 carrot, halved
1 clove garlic, halved
1 medium onion, halved
1 medium tomato, halved
8 black peppercorns
2 bay leaves
Directions
1. Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
2. Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
3. Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
See more: Chicken, Poultry
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