Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: potluck
- Dish Type: Sauces
- Version: 5 [other versions]
- Tweet
Chicken Stock
Instructions
Put all of the ingredients in a heavy 2-gallon stockpot. Add 1 gallon of water, which should cover the ingredients by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface occasionally with a slotted spoon to remove any foam that rises to the surface.
Remove the pot from the heat and strain the stock through a fine-mesh sieve into a clean container. Let cool, then cover the stock and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
Makes 3 quarts
Ingredients
- 4 pounds chicken bones
- 2 cups coarsely chopped yellow onions
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped celery
- 3 garlic cloves, smashed
- 4 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Farm 2 Fork Friday Jc100 Dessert Sporting Event Party The Emeril Lagasse Show Kids Cocktail Sauce Special Occasion Entertaining Crabmeat Cookie Salad Blue Cheese Radishes Profiterole Jon & Kate Margarita Cocktail Emeril's Table Chocolate Syrup Snack Hors D'oeuvre Starter Jewish Hearty Emeril 20-40-60 Bacon Bbq Holiday Antipasto Party Food Fall Oyster Stuffing Black Eyed Peas Meatloaf Sweden Breakfast Brunch Lunchbox