Anne
Senior Cook
CHICKEN STOCK
Everybody has their favorite chicken stock. This is mine. It keeps very well in the freezer. If you'd like to keep it in the refrigerator, you'll need to boil it for 10 minutes every three days.
12 cups water
5 pounds chicken parts
2 onions, cut in quarters
1/4 teaspoon ground cloves, or to taste
3 stalks celery, cut into chunks
3 carrots, cut into strips
Several sprigs fresh parsley
2 bay leaves
Small sprig of thyme
1 teaspoon salt (Add more later, if desired)
Freshly ground black pepper
1/4 of a lemon
Place all ingredients into a 6-quart pot. Bring to a boil. Skim the foam off the surface and reduce heat. After 15 minutes, skim foam off again. Simmer for 3 hours, partially covered.
Strain. Remove as much fat as possible with a large spoon, and chill overnight. Remove the rest of the fat.
Everybody has their favorite chicken stock. This is mine. It keeps very well in the freezer. If you'd like to keep it in the refrigerator, you'll need to boil it for 10 minutes every three days.
12 cups water
5 pounds chicken parts
2 onions, cut in quarters
1/4 teaspoon ground cloves, or to taste
3 stalks celery, cut into chunks
3 carrots, cut into strips
Several sprigs fresh parsley
2 bay leaves
Small sprig of thyme
1 teaspoon salt (Add more later, if desired)
Freshly ground black pepper
1/4 of a lemon
Place all ingredients into a 6-quart pot. Bring to a boil. Skim the foam off the surface and reduce heat. After 15 minutes, skim foam off again. Simmer for 3 hours, partially covered.
Strain. Remove as much fat as possible with a large spoon, and chill overnight. Remove the rest of the fat.
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