Stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.
Make Ahead RecipeYes
Taste and Textureherby, savory
Type of Dishstock
- 6 pounds chicken bones, cut into 4- to 6-inch pieces (necks and backs are best)
- 2 cups white onion, peeled
- 1 cup celery
- 2 cups carrots, peeled
- 1 large leek, rinsed
- 4 quarts water
- 2 sprigs fresh thyme
- 8 to 12 peppercorns
Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
Place all of the ingredients in a large stockpot and set over high heat.
Bring to a boil, then reduce heat to maintain a slow simmer. Do not let the stock boil.
Let the stock cook gently, uncovered, for 6 to 8 hours. Check frequently and skim off any impurities that come to the surface.
Remove from the heat and strain twice through a fine-mesh strainer.
Place strained stock in a clean sauce pot and return to high heat to bring the stock to a boil. Turn the heat down to maintain a light boil; reduce to 2 quarts.
Use immediately, or refrigerate for up to five days.
2005 Michael Schlow