Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: German Potato Salad | Pork Medallions with Cranberry Horseradish Sauce | Chicken Gumbo | Toasted Coconut Rice
Chicken Stock
Yield : Makes 3 quarts
Ingredients
- 6 pounds chicken backs
- 5 quarts cold water
Directions
Rinse the chicken well under cold running water and place it in a large stockpot. Add water to cover by 2 inches. Bring to a boil, then turn the heat down to a low simmer.
Simmer the stock for 3 hours, carefully skimming away any fat and impurities that rise to the surface with a ladle.
Remove the stock from the heat and strain it through a colander and then through a fine-mesh sieve, being careful to leave the sediment in the bottom of the pot. Degrease the stock again with a ladle.
Cool the stock in an ice bath. Store until ready to use: in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Scrape off any congealed fat before using.
© 2008 by Eric Ripert
Note from Cookstr's Editors
Nutritional information is based on 12 servings.
Nutritional Information
Nutrients per serving
7 kcal
0 % daily value
0 % daily value
0 % daily value
3 mg
0 mg
0 g
0 g
0 g
0 g
2 mg
1 mg
0 g
1 g
0 % daily value
