Rich Homemade Chicken Stock
By: Joanne Weir
The secret to great gravy is a good strong stock. This has plenty of bones for excellent flavor, no giblets, cooks for several hours, and it has one crucial feature. Refrigerate it after straining, then remove the fat for a lean finished product.
By Joanne Weir
- Yield: 8-12 cups
- Cuisine: American
- Course: Soup
Ingredients
- 5 pounds chicken parts, (backs, necks, wings, excess fat removed)
- 1 onion, peeled and coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 12 parsley stems
- 1/2 teaspoon fresh or dry thyme
- 2 bay leaves
Directions
- Place all of the ingredients in a stock pot. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
- Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.