Easy Chicken Stock
Ingredients| 5 lb chicken parts (see notes) |
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1. Place chicken parts in a large pot, cover with the water and bring
to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours.
Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh
sieve. Cool to room temperature. To use broth immediately, blot up
liquid fat from surface by touching the globules lightly with a paper
towel. If you re not using it the same day, refrigerate; spoon off
the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy
Servings: 16
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