Ingredients Jump to Instructions ↓

  1. 5 lb (2 kg) chicken parts, backs, necks, wings, excess fat removed

  2. 1 onion, peeled and coarsely chopped

  3. 1 carrot, peeled and coarsely chopped

  4. 12 parsley stems

  5. 1/2 teaspoon fresh or dry thyme

  6. 2 bay leaves

  7. 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich,

  8. 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.

  9. Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.

  10. 8 to 12 cups


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