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4 quarts
Medium
Published 1992
Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Bring to a boil, reduce the heat, and skim the scum from the surface. Simmer 1 hour. Then add the remaining ingredients and simmer gently uncovered, 4 to 5 hours.
Remove the solids with a slotted spoon or Chinese skimmer. Pour the stock through a cheesecloth-lined strainer. Let cool, then refrigerate until