How to Make Chicken Stock
Makes 2 Quarts
- 3 pounds chicken carcass with some meat still on the bones
- 1 small Spanish onion, coarsely chopped ( ½ cup)
- 2 celery ribs, coarsely chopped
- 2 leeks, trimmed and coarsely chopped (include white parts only)
- 2 carrots, coarsely chopped ( ¾ cup)
- 2 garlic cloves, crushed
- 1 dried or fresh bay leaf
- 2 whole cloves
- 6 black peppercorns, slightly crushed
- 4 sprigs fresh Italian parsley
- Place the chicken bones in a large pot. Add 2 quarts cold water, the vegetables, garlic, bay leaf, cloves, peppercorns, and the parsley. Cover the pot and bring the liquid to a boil. Lower the heat to maintain a steady boil and cook for about 1 hour. Carefully skim off any foam and fat that rise to the surface. Add extra water if needed to keep the bones and vegetables covered.
- Strain the stock through a double thickness of cheesecloth or through a fine sieve into a large bowl. Discard the vegetables and bones. Let the stock cool, uncovered. Cover and refrigerate or freeze the stock until you’re ready to use it. Before using the stock, skim off and discard the hardened layer of fat. Chicken stock keeps for up to one week in the refrigerator.