There really isn't a lot of work involved in making chicken stockyou pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.
Stock can be chilled up to 1 week or frozen up to 3 months.◊
Recipe information
Total Time
4 1/2 hr
Yield
Makes 2 1/2 quarts
Ingredients
Preparation
Step 1
Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
Step 2
Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
Step 3
If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
