Chicken Stock

Recipe by: Alfred Portale | from Simple Pleasures: Home Cooking from The Gotham Bar and Grill's Acclaimed Chef

Cookstr

Total Time: A Day Or More

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Yield: Makes about 2½ quarts

INGREDIENTS

6 pounds chicken bones, coarsely chopped (substitute wings if bones or carcasses are unavailable)
1 large onion, peeled and chopped
1 small carrot, peeled and coarsely chopped
1 small celery stalk, coarsely chopped
1 whole garlic head, halved crosswise
2 thyme sprigs
2 flat-leaf parsley sprigs
1 teaspoon whole black peppercorns
1 bay leaf

Directions

Put the chicken in a large stockpot and add cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add all the remaining ingredients. Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.

Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface. Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.

The stock can be refrigerated for up to 3 days or frozen for up to 2 months.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

Calories 8kcal (0%)

Calcium 2mg (0%)

Vitamin C 0mg (1%)

Vitamin A 43mcg RAE (1%)

Potassium 20mg

Magnesium 1mg

Protein 1g

Sugar 0g