Yield - 1 Gallon
5 lb.Chicken Bones
4 oz. Carrots, Rough Cut
4 oz. Celery, Rough Cut
8 oz. Onion, Rough Cut
1.5 Gallons Water
1 pc. Bay Leaf
6 pc. Peppercorns
1/2 oz. Herbs (Dried Thyme, Parsley, Rosemary, Basil, Other)
Salt & Pepper, To Taste
Place the bones in a stockpot and add water (bones should be covered in water)
Using high heat, bring to a boil, add remaining ingredients and reduce heat to simmer the stock. Using a ladel, skim the fat and impurities off the surface of the stock (repeat several times). Stock should simmer for 1-3 hours until it has flavor and color. The stock can be fortified with chicken base (or bullion cubes) to obtain a richer flavor. After simmering, taste and adjust seasonings with salt and pepper.
To strain a stock, most Chefs use a chinoise, it makes stocks & sauces perfectly smooth and more refined. Strain off the stock into another container, use the stock immediately or place in a cold water bath to cool as quickly as possible.
Chefs Note: This stock can be used for many different soups and sauces, it can also be stored for several days in the refrigerator or frozen in bags for several months.
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