• 8servings
  • 255minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pound(s) chicken leg quarters , cut in half

  2. 1 small carrot , peeled and cut into 2-inch pieces

  3. 1 stalk(s) (small) celery , cut into 2-inch pieces

  4. 1 small onion root , end trimmed, peeled, and cut into eighths

  5. 6 sprig(s) fresh parsley

  6. 2 sprig(s) fresh thyme

  7. 1 bay leaf

  8. 1 clove(s) garlic , crushed and peeled

  9. 20 whole peppercorns

  10. 20 cup(s) water

Instructions Jump to Ingredients ↑

  1. Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.

  2. Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.

  3. If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.

  4. Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).


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