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Chicken Stock

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 pounds raw chicken bones, including the carcass and necks, rinsed in cool water

    2. 8 quarts water

    3. 2 cups coarsely chopped carrots

    4. 1 1/2 cups coarsely chopped celery

    5. 2 cups coarsely chopped yellow onions

    6. 6 garlic cloves

    7. 4 bay leaves

    8. 2 teaspoons salt

    9. 2 teaspoons black peppercorns

    10. 1 teaspoon dried oregano

    11. 1 teaspoon dried basil

    12. 1 teaspoon dried tarragon

    Instructions Jump to Ingredients ↑

    1. Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours. Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month. Yield : 5 quarts

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