Chicken Stock
Great way to use up all of the extra bits of a carcass.
Ingredients
- 4 Lbs Sweet Gum Farms chicken carcasses Can Also use Necks, and feet
- 1 Large onion quarterd
- 4 Medium Carrots, Wash and scrubbed Break in 2 to 3 inch pieces
- 4 Medium Celery Ribs Break in half
- 1 Medium Leek, White part only Cut in half and rinse to remove grit
- 8 Sprigs Fresh Thyme
- 8 Sprigs Fresh Parsley
- 3 Sprigs Fresh Rosemary
- 2 Bay Leaves
- 8 Peppercorns
- 2 Cloves Garlic
- 2 Gallons Cold Water
Instructions
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Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set an object directly on ingredients in pot a opened streamer basket works well, and add the water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
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Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
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Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Once cool place in refrigerator overnight.
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Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
