Chicken Stock

Chicken Stock


1 carcass and bones of a roasted chicken
2 to 3 carrots
1 to 2 onions
2 bay leaves
4 to 5 fresh thyme sprigs
1 small bunch of parsley
1 teaspoon “whole” peppercorns
3 to 4 celery stalks

In a large pot, place the chicken carcass and bones and cover them with water. For 2 to 6 hours, allow the water to simmer at very low heat. Ideally, the temperature should be between 180º to 190º. If the water evaporates and the bones become exposed, simply add a little more water to the pot.

Wash and chop all the vegetables. It is not necessary to peel the vegetables unless it is your preference. Place the chopped vegetables in the pot and add enough water to cover all ingredients. Continue to simmer for another 1 to 2 hours. It is important to stir the pot a few times to circulate all the flavors.

Remove and discard from the pot all the vegetables, chicken, bones, and/or solid pieces
and put a strainer over a big bowl. Pour the stock through the strainer and into the bowl. The strained stock may now be placed in containers for storage. Allow the stock to cool before storing and placing in the freezer.

Diva Tips:

• The amount of water used will change the stock’s concentration. For example, less water will increase the concentration and more will reduce the concentration whereby the stock will be lighter flavored.
• For more thorough straining, line the strainer with coffee filters or cheese cloth before the pour.
• Ice cube trays work well for freezing stock. When frozen, remove cubes and place them in freezer bags. This way, you can take out as many cubes as necessary and it really saves on defrosting time.
• You’ll need an 8 to 12 gallon stock pot (my preference is a 12 gallon pot).
• Your stock can last in the freezer for up to two months.

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