target | | Chicken Stock 14 cups of water
4 pounds of chicken pieces (thighs, drumsticks, necks, etc.
2 large carrots, quartered
2 small onions, unpeeled
6 cloves garlic
2 bay leaves |
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In a Dutch oven, combine the water, chicken, carrots, onions, garlic, and bay leaves, bring to a boil over medium high heat. Skim the foam from the top, reduce the heat to low. Cook for 2 hours, or until the stock has a rich chicken flavor. Strain the stock through a colander, pressing the ingredients to extract their flavor. Save the chicken for another use, discard the vegetables. Refrigerate the stock overnight, defat by skimming off and discarding any solidified fat before using. Links will open in new window |
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