Best Chicken Stock Recipe
Ingredients
| Skinless chicken | 5 Pound | |
| Cold water | 2 Quart | |
| Carrot | 1 Large, unpeeled | |
| 1 small onion, studded with 3 cloves | ||
| Garlic | 3 Clove (5gm), unpeeled | |
| Italian parsley sprig | 5 | |
| Bay Leaf | 1 | |
Directions
In a large stock pot, cover the chicken with the cold water.
Bring to a boil, skim the foam from the top, and reduce the heat to low.
Add the carrot, onion, garlic, parsley and bay leaf.
Simmer, partially covered, for 3 hours, or until the liquid is slightly reduced and has a rich chicken flavor.
Remove the chicken and reserve for another use.
Pour the stock through a fine sieve or strainer lined with 1 layer of cheesecloth.
Cool to room temperature and then refrigerate overnight the fat will solidify into a pliable layer that should be lifted off.
Bring to a boil, skim the foam from the top, and reduce the heat to low.
Add the carrot, onion, garlic, parsley and bay leaf.
Simmer, partially covered, for 3 hours, or until the liquid is slightly reduced and has a rich chicken flavor.
Remove the chicken and reserve for another use.
Pour the stock through a fine sieve or strainer lined with 1 layer of cheesecloth.
Cool to room temperature and then refrigerate overnight the fat will solidify into a pliable layer that should be lifted off.
Chef
