Basic Chicken Stock

Name: Basic Chicken Stock
Total time: 2 min
Ingredients: 3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible); 6 quarts lukewarm water; 1 tablespoon herbes de Provence (see note); 1 large onion, peeled and cut into 4 pieces; 12 whole cloves; 1 teaspoon celery seed; 1 tablespoon dark soy sauce

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Total: 2 hours, 30 minutes

Servings: 13

Author : Jacques Pepin

chicken

Ingredients

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3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)6 quarts lukewarm water1 tablespoon herbes de Provence (see note)1 large onion, peeled and cut into 4 pieces12 whole cloves1 teaspoon celery seed1 tablespoon dark soy sauce

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Instructions

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Step 1

Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.

Step 2

Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.

Step 3

Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.