Preparation Time: 5min
Yields: 2 Quarts
Total Time: 2hr
An easy chicken stock recipe that can be used for soup and for many sauces and recipes. This stock is easy to make and will give you sauces a depth of flavor unattainable from store bought. Remember not to let your stock boil, as this will create a cloudy stock that will look unappetizing when you use it in soups.
FOR THE STOCK
Add all ingredients to a 6 quart stock pot. Bring to a boil and reduce heat until simmering gently. Skim the surface every 15-20 minutes of any foam; this removes any impurities.
Simmer until stock is reduced by 1/3 (2½-3 hours). Strain stock through a chinois or a fine-mesh sieve into a large bowl. Press on the solids in the strainer to get as much liquid out of them as possible. Discard solids. Cool stock completely before refrigerating. Stock will last 3 days in the fridge and 3 months in the freezer.