Chicken Stock
Simmer chicken with vegetables for 4 hours, skim fat, strain, and enjoy rich broth perfect for soups and sauces—up to 3 months frozen!
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Ingredients
- 4 pounds raw chicken backbones
- 7 quarts cold water
- 2 onions, unpeeled and quartered
- 2 carrots, peeled and halved crosswise
- 2 celery stalks, halved crosswise
- 4 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 thyme sprigs (or 1/4 teaspoon dry)
- 5 pieces parsley sprigs (or 10 stems)
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