Ingredients

  • 1 (~6 lbs) Whole Roasting Chicken with Giblets
  • 20 cups cold water
  • 1 tablespoon salt
  • 1 pkg (16 oz) Carrots, scrubbed, trimmed, cut into 1/2-inch pieces, thicker carrots halved lengthwise
  • 1 small bunch celery, 1/2-inch trimmed, 1/2-inch dice (including leaves)
  • 2 pkgs (0.25 oz each) Fresh Thyme
  • 3 medium cooking onions, root and stalk ends removed. halved, skins left on
  • 4 Fresh Bay Leaves
  • 1 tablespoon black peppercorns

Directions

1. Place chicken and giblets in large stockpot, breast-side down; add cold water; season with salt. Bring to simmer, uncovered, on MEDIUM. Simmer 60 min, skimming top every 15 min, and basting chicken with cooking liquids. Be careful not to boil.
2. Add carrots, celery, thyme, onions, bay leaves, and peppercorns to stockpot. Return to a simmer on MEDIUM. Simmer 3 hours, reducing heat to MEDIUM-LOW if stock starts to boil.
3. Transfer chicken to work surface; let cool. Remove meat from bones; store in tightly closed containers in refrigerator or freezer until ready to use.
4. Strain vegetables and spices; discard. Refrigerate stock until ready to use.
5. To remove accumulated fat on the stock, refrigerate until fat gels and skim off.
6. Onion skins add even more depth and complexity to the stock.
7. Leftover stock can be frozen (do not fill container to top, allow space for stock to expand on freezing).

Notes
You'll Need: Large stockpot
To remove accumulated fat on the stock, refrigerate until fat gels and skim off.
Onion skins add even more depth and complexity to the stock.
Leftover stock can be frozen (do not fill container to top, allow space for stock to expand on freezing).


Categories
Chicken