Chicken Stock
Prep time:
Cook time:
Total time:
- 1 whole 4-5 pound organic chicken, rinsed
- 3 stalks celery, chopped in half
- 2 small onions, quartered (no need to peel)
- 1 cup baby carrots
- 4-5 sprigs Italian parsley
- 3-4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- Combine all ingredients in a large stock pot (at least nine quarts).
- Add water to cover, about four quarts.
- Cover and over high heat, bring to a boil.
- Once the water boils, reduce the heat to low and let simmer, uncovered, for 1½ hours.
- Drain the stock. You can use the chicken for salads or soups, but discard the vegetables.
- Allow the stock to cool, then store in the refrigerator for a few days or for up to six months in the freezer.
Recipe by The California Table at http://thecaliforniatable.com/chicken-stock/
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