Chicken Stock

Preparation info

  • Makes about

    4

    quarts
    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • 6 pounds chicken parts, necks, backs, carcasses, thighs
  • 2 medium onions, coarsely chopped
  • 2

Method

Rinse the chicken parts, put them in a large stockpot, and cover with cold water. Heat to boiling. Reduce the heat and skim the scum from the surface. Simmer 1 hour. 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 cold.