Chicken Stock | Just A Pinch Recipes
Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water. Bring to boil then turn heat down to medium low to maintain a gentle simmer. Skim the...
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Cooking tools:
- Stockpot
- Stove
- Slotted spoon
- Fine-mesh sieve
- Saucepan
- Airtight container
- Cooler
- Refrigerator
- Freezer
Ingredients
- 4 pound(s) chicken carcasses, including necks and backs
- 1 large yellow onion, quartered
- 4 large carrots, peeled and cut in half
- 4 large celery ribs, cut in half
- 1 leek, white part only, cut in half lengthwise
- 10 sprig(s) fresh thyme
- 10 sprig(s) fresh parsley with stems
- 2 bay leaves
- 10 black peppercorns
- 3 clove(s) garlic, peeled and smashed
- 2 gallon(s) cold water
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