Chicken Stock

Chicken Stock

 
Chicken Stock
 
Ingredients
  • 4 – 5lbs chicken (this can be a combination of whole chicken, necks, backs, or carcasses from baked/roasted chicken) The better the chicken you use the better your stock will be. (We like CVSF chicken, but any pasture raised chicken will be good.)
  • 2 gallons cold water
  • 1-2 onions cut in half
  • 4 carrots – washed & scrubbed but not pealed
  • 4 celery stalks
  • Cut vegetable bits & peelings
  • 2 bay leaves
  • 2 whole garlic cloves
  • 8-10 whole peppercorns or ½ tsp ground pepper
  • 1 Tb kosher salt
  • 1 tsp ground sage
Instructions
  1. Put all ingredients in 12 quart stock pot.
  2. Heat on high until it begins to boil.
  3. Turn down to low simmer. Simmer covered for 6-8 hours.
  4. If you've used a whole bird, remove it to a large bowl to cool for boning.
  5. Remove large bits and discard.
  6. Then, strain stock through a fine mesh strainer into another large stockpot or heatproof container.
Notes
To cool your stock quickly, put your container into a sink half filled with ice water. Refrigerate overnight. Solidified fat can be removed from surface of liquid – we keep the fat as it gives a richer flavor. Stock can be stored in refrigerator for 2 to 3 days, in freezer for several months, or pressure canned. We like to store in different sizes for different recipe needs – smaller amounts (cups/pints) for sauces and gravies and larger (quarts, ½ gallons for soups).
  chicken soup

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