- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Can be made ahead of time.
This is essential for use in soups, sauces, and grain, meat, fish, and poultry dishes, and is very easy to make. When you prepare whole chicken, cut off and freeze the wing tips, backs, and necks for stock; likewise, freeze the carcass when you remove breasts and legs from a whole bird.
Place all the ingredients in a stockpot or large pot over high heat and bring to a boil, skimming the top. Reduce the heat to medium and simmer 2 to 2½ hours, skimming occasionally, until a good chicken flavor is achieved.
Strain through a fine strainer, pushing down on the solids to extract all the liquid, and skim any grease off the top. Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup. Refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze.
Nutritional information is based on the entire recipe.
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