Chicken Broth Recipe
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of chicken carcasses (including backs and necks)
carrots, peeled and cut in half
cut in half ribs of celery
cut in half white part of leek
of fresh thyme
of fresh parsley (with stems)
of garlic, peeled whole
of cold water
Place chicken, hebs, spices, and vegetables into 12 quart stockpot.
Set steamer basket, opened, on ingredients and pour in water.
Cook on high until bubbles break through liquid's surface.
Turn heat down, medium-low, and simmer. Add hot water as needed so everything remains submerged.
Skim scum from stock using spook or mesh strainer every 10-15 minutes for 1 hour. Skim every half hour for 2 hours afterwards.
Simmer for 6-8 hours, uncovered.
Strain stock through fine mesh strainer into new large stockpot (or heat proof container).
Discard any solids.
Cool in large cooler with ice (or in sink of ice).
Refrigerate over night.
Remove fat that has solidified on surface and store in lidded container.
It will remain good in the refrigerator for 2-3 days but can be put into the freezer for 3 months. Always boil for 2 minutes before using.
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