Categories: Cooking School

Ingredients

• 5 lbs Chicken Parts, assorted (backs, necks, and wings)
• 2 carrots, medium
• 2 onions, medium
• 1 Bay Leaf, dried
• 1 tsp. Black Peppercorns, whole

Directions

1. Bring water with chicken to boil – Place chicken parts in a a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.

2. d aromatics and simmer – Add vegetables (chopped), bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for 1.5 to 2.5 hours (depending on taste preference) (1.5 for vegetable or other delicate sauces).

3. Strain – Pass the stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.

4. Remove fat – Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock. The stock can be refrigerated up to 3 days or frozen up for 3 months; thaw completely in the refrigerator before using.

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